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Veg Tiranga Recipe

Veg Tiranga as the name suggests is a vegetarian dish of mixed vegetables with three different shahi / rich gravies of spicy, medium and mild/sweet flavours. As every individual has different liking towards flavours, you may choose what you like the most.

  • Prep time:
  • 55minutes
  • cook time:
  • 30minutes
  • serves:
  • 4

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Vegetarian

Level : Moderate

Cuisine : Indian

Course : Mains

Recipe Notes

You may choose vegetables per your liking and may also add paneer

Tags

  • #TricolourRecipesContest #contest143
  • #contest143
  • #TricolourRecipesContest
  • Main Course
  • Veg
Ingredients

Ingredients For Veg Tiranga Recipe

Methods
  • 1. Preparation: 1.Finely chop – Onions, tomatoes, available vegetables such as Carrot, Capsicum, French beans etc. (or choose vegetables as available or per liking 😊)
  • 2. 2.Boiling: Boil all the vegetables such as green peas (1 cup), 2-3 carrots, 2 capsicums, handful of French beans, handful of mushrooms for 15-20 mins till they are cooked well
  • 3. 3.Orange Gravy: -Heat in a pan roughly chopped 2-3 onions, 2 tomatoes and add little bit of water
  • 4. -Add in ½ cup of cashews, bay leaf, 3-4 cloves, ½ inch cinnamon stick, 2 green cardamom, 3-4 black pepper, let it cook for 5 mins
  • 5. -Add 1 tablespoon Kashmiri red chilli powder, kitchen king masala and salt per taste and let it cook for another 10 mins and turn off the gas
  • 6. -Remove bay leaf and cinnamon stick and once the mixture has become slightly cool, blend it to smooth paste
  • 7. 4.White Gravy: -Heat in a pan roughly chopped 3-4 medium sized onions on low-medium flame, add little bit of water
  • 8. -Add ½ teaspoon shahi jeera/cumin seeds, 2-3 green cardamom, 4-5 black pepper, ½ small cup cashews, 1 chopped green chilli, grated ginger ½ teaspoon and 6-7 garlic cloves
  • 9. -Let it cook for 15 mins or till onions become mushy and then turn off the gas -Once above mixture has become slightly cool, blend it with 1 cup of curd
  • 10. 5.Green Gravy: - Boil water and add bunch of Palak/spinach leaves for just mins. - Strain the hot water and add very cold water and strain it too. (Tip: This helps to retain the dark lushy green colour) and keep it aside for 10 mins
  • 11. -Sauté 2 roughly chopped onions, 2 tomatoes, 2 green chillies, ½ inch ginger in oil/ghee for 10-15 mins on low-medium flame and turn off the gas - Once the mixture has become cold blend it along with boiled spinach leaves to a fine paste
  • 12. Cooking Method: Common steps for all gravies (Execute separately) - Heat a pan and add 2-3 teaspoons of ghee on medium flame
  • 13. -Add the blended paste and give it a quick stir for 2-3 mins. For white gravy, add little bit of milk to whiten the gravy. - Segregate boiled vegetables in 3 parts and add one portion in each gravy. Add salt per taste. - Let each gravy cook for 10 mins on low flame
  • 14. Serve it hot with Paratha/Roti/Chapati/Rice Note: On the occasion of republic day, I made this tricolour combo. You choose only one flavour per your liking and enjoy the rich gravies 😊
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