Palak Bahar

INGREDIENTS
Spinach, blanched 2 medium bunches
Carrots ,thin diagonal slices 2 medium
French beans ,diamonds 5-6
Cauliflower 1/2 medium florets
Green chillies 3
Oil 1 1/2 tablespoons
Ginger, chopped 1 inch piece
Garlic, chopped 4 cloves
Onions, chopped 1 large
Nutmeg powder 1/4 teaspoon
Cumin seeds 1/2 teaspoon
Tomatoes, chopped 2 medium
Lemon juice 1 teaspoon
Salt to taste
Red chilli powder 1 1/2 teaspoons
Garam masala powder 2 teaspoons
Fresh coriander leaves, chopped 2 tablespoons

METHOD
Puree the blanched spinach along with one green chilli. Chop the remaining green chillies. Heat half the oil, add ginger and garlic and stir fry. Add onion and green chillies and stir fry till onions are pinkish in colour. Add nutmeg powder and continue cooking on medium heat for a couple of minute, stirring frequently. Add pureed spinach, cook it for a minute and add salt. Set it aside. Blanch carrots, French beans and cauliflower. Heat the remaining oil in a frying pan, add cumin seeds and when it starts to change colour, add tomatoes. Cook on medium heat for three to four minutes, stirring continuously. Add blanched vegetables and stir-fry lightly. Add lemon juice and season with salt and red chilli powder. Lastly add garam masala powder and coriander leaves. Spread prepared spinach on a flat serving dish and place cooked vegetables in the center and serve hot.