Subzi Pasanda (Zero Oil & Weight Loss Recipe) by Tarla Dalal

35
1540



Subzi Pasanda, low-calorie traditional Indian vegetable!
Recipe link : http://www.tarladalal.com/Subzi-Pasanda-%28–Zero-Oil-Rotis-and-Subzis-%29-22192r

Subscribe : http://goo.gl/omhUio

Tarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspx
Facebook: http://www.facebook.com/pages/TarlaDalal/207464147348
YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featured
Pinterest: http://www.pinterest.com/tarladalal/
Google Plus: https://plus.google.com/107883620848727803776
Twitter: https://twitter.com/Tarla_Dalal
Tarla Dalal Blogspot: http://tarladalal.blogspot.in/

Subzi Pasanda

True to the name, “subzi pasanda” is a veggie dish you will love! calorie-laden cashewnut paste is replaced with a healthy paste made with cauliflower and onions. Serve hot with whole wheat parathas for a healthy meal.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes 4 servings

Ingredients

For The Paste
1 cup low-fat milk (99.7% fat-free)
2 cups sliced onions
1/2 cup grated cauliflower
1 stick cinnamon (dalchini)
1 clove
2 green chillies
25 mm (1″) piece ginger (adrak)
2 to 3 garlic (lehsun) cloves

Other Ingredients
1/2 cup low-fat milk(99.7% fat-free)
1/4 cup fresh low-fat curds (dahi)
1 tbsp besan (bengal gram flour)
1 tsp cumin seeds (jeera)
1/2 tsp dried fenugreek leaves (kasuri methi)
salt to taste
1/2 tsp garam masala
1 1/2 cups chopped and boiled mixed vegetables
(carrots , french beans , potatoes ,
cauliflower , green peas)
2 tbsp finely chopped coriander (dhania)

For Serving
parathas

Method
For the paste

1. Combine all the ingredients in a deep non-stick kadhai, mix well and simmer for 8 to 10 minutes till the onions are soft and cooked and all the liquid has been nearly evaporated.
2. Blend it in a mixer to a smooth paste and keep aside.

How to proceed

1. Combine the milk, curds and besan in a bowl and whisk well till no lumps remain. Keep aside.
2. Heat a non-stick kadhai on a medium flame and when it is hot, add the cumin seeds.
3. Dry roast the cumin seeds for a few seconds and then add the dried fenugreek leaves and again dry roast for a few more seconds.
4. Add the prepared paste and sauté on a medium flame for 1 to 2 minutes.
5. Add the milk-curd-besan mixture, mix well and cook on a medium flame for another minute.
6. Add ½ cup of water, salt and garam masala, mix well and cook on a medium flame for 3 to 4 more minutes, while stirring occasionally.
7. Add the mixed vegetables and coriander, mix well and cook on a medium flame for another 2 minutes.
8. Serve hot with parathas.

35 COMMENTS

  1. wat if i first blend onion, ginger, garlic and chilli into a thick paste and then mix it with milk and grated cauliflower, will it taste the same ? 

  2. My cousin laughed when I told them I was planning to become slimmer with just implementing Fenoboci Diet Plan, but after I showed them great effects after I used it they are begging me to share with them about it. Of course I won't tell them the detail about this diet plan, lol

  3. It's hard to find a good vegan recipe in India. Most of them use milk products. If there's any let me know. This one seems really tasty with light spices, any alternatives to milk and yogurt?

LEAVE A REPLY

Please enter your comment!
Please enter your name here

fifteen − five =