Palak Pancharatna
by Motions and Emotions

Palak Pancharatna, as the name suggests a combo of 5 vegetables are served in spinach gravy made with a fiery combination of spices, dominated by the exclusive taste of spinach that adds a special touch to this dish.The spinach gravy also becomes a perfect base for the colourful vegetables.

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Palak Pancharatna recipe - How to make Palak Pancharatna

1 cup potato cubes
1 cup carrot cubes
1 cup capsicum cubes
1 cup cauliflower florets
1 cup chopped french beans
2 1/2 cups spinach (palak) puree
2 tsp turmeric powder (haldi)
1/2 cup onion paste
2 tsp garlic (lehsun) paste
2 tsp ginger (adrak) paste
1 1/2 tsp cumin seeds (jeera) powder
2 tsp chilli powder
1 cinnamon (dalchini) stick
1 cardamom (elaichi)
2 cloves (laung / lavang)
2 tsp garam masala
2-3 drops kewra water
1 tsp lemon juice
salt to taste
1 tsp sugar
1/2 cup oil

Method

Heat oil in a pan and fry all the vegetables separately till they become soft and tender.
Add turmeric powder and salt while frying the vegetables.
Now heat oil or use remaining oil and add cinnamon, cardamom and clove.
After that add onion paste and cook until it turns brown.
Add the garlic and ginger paste and add all the dry spices including salt and sugar. Mix them well.
Add 1/2 cup of water and cook for some more time. Next add spinach puree and stir it well until the raw smell goes.
Now add all the fried vegetables, also add some water and cover the pan with a lid, simmer the gas.
Once the gravy consistency is thick add garam masala powder and lemon juice.
After 5 minutes turn off gas and add kewra water and serve hot.