Sizzling Haryali Angara

Haryali Angara

Ingredients
2 onion
3 large tomato
2 cup boiled mix vegetables
(carrot,cauliflower, french beans,capsicum,potato)
1/2 cup blenched spinach Puree
4-5 garlic cloves
1/2 inch ginger
1 green chilies
3/4 cup cashew nut soak in water for 10 min.
1 tablespoon kasturi methi(dry fenugreek leaves)
1 tsp kitchen masala
3 tablespoon fresh cream or malai
1 tsp red chili powder
1/2 tsp turmeric powder
4 tablespoon oil
2 tablespoon butter
salt to taste
1 cheese cube for gravy(optional)
oil

Tempting Tadka
2-3 Dry red chilly
1/2 tsp red chilly powder
2 tbsp oil/Butter

Method

white gravy

Grind the soak cashew nut into smooth paste by adding little water.

Take Kadai or wok add water and boil the tomato , onion, ginger, garlic and green chilly for few minutes.

As soon it come to room temperature , Grind it to a fine puree. Stain the puree in a strainer so that the lumps get removed from it.

Now Take Pan or kadai add oil and butter, Now add the grinded tomato onion puree to it, spinach puree and cook it for few minutes till oil start to leave from all
side.Add boiled vegetables saute with with gravy for minutes, Add salt, turmeric powder, now add the white cashew nut gravy and cook for 4-5 minutes.

Now add all the spices red chilly powder, kitchen king, kasturi Meethi ,fresh cream and add some grated cheese in it.

For sizzling tempting Tadka
Heat the sizzler tray properly, put aluminium foil or cabbage leave on it , put the sabji on it and pure the tempting tadka on it.

serve it hot with Naan Or Roti

How to make blenched spinach puree

Wash spinach in running water for 3-4 times. Then take kadai add water when it come to boil add the spinach leaves and boil it for minutes. Now remove it in cold
water.

In a mixture grinder add the blenched spinach and make a fine puree from it.