Veg Tiranga

I had an opportunity to taste this tasty delicacy while on our trip to Daman. It's name in the menu and description by the waiter quickly grabbed our attention and we made no delays in ordering it.

Since we were extremely hungry, and we had ordered something from a completely unknown territory, we were just keeping our fingers crossed that whatever arrives must be edible and must please our taste buds.

1 more reason to order for it was that we were 5 people and we were not being able to agree on 1 particular gravy or curry. Hence when, the waiter described that the dish comprises of 3 different gravies, we immediately made our decision despite the wait time being long.

To our surprise, we loved the dish so much that we ordered the same dish the next day as well.

After this, I searched for the same dish in various other restaurants we visited  in and out pune, but couldn't locate it anywhere. That is when I decided to try it making by myself.

It is a little time consuming dish as it comprises of all three gravies (red, green and white) cooked to a heavenly creamy consistency, but if you plan smart, it shouldn't be a trouble. (The first time I made it, I cooked all 3 gravies at the same time; but for the second time, I cooked 1 of the two graves, the green one to be precise, in lunch. I made palak aloo for lunch, of course with extra gravy and preserved it for my experiment at night)

Let's go on to looking at the recipe now...

Common Ingredients for the 3 gravies:-

• Onions - 5 medium sized, chopped
• Fresh Cream - 1 packet
• Ginger Garlic Paste - 3 Tbsp
• Green Chillies- 3-4

So first of all, I placed chopped onions in a pan, fried them in oil till soft. Next, added ginger, garlic and chili paste, and fried till its brown. Then waited for ot t cool down after which I ground it into a smooth paste. Now preparation for each gravy and subzi was done separately.

For White Gravy Subzi:

• 2 tbsp cashews soaked in water
• 2  cardamoms
• 2 tbsp mava/ milk mava powder
• 2 tbsp yogurt (I used fresh cream instead)
• Salt and white pepper powder as per taste  
• Half cup mix of following*- Cashews, Almonds, Pomogranate (anar ke dane), Raisins (kishmish), grapes cut into 2 halves, fine pieces of paneer or cottege cheese. 

{Note: This White gravy can also be stored for 1-2 months in freezer}

Method
Soak the cashewnuts in half cup of warm water for half an hour and grind to a smooth paste. Heat oil in a handi and add already prepared onion paste. Stir and add green cardamoms, slit green chillies. Stir and add grated mawa and cashewnut paste. Stir. Add half cup of water and mix. Cook on low heat for five to ten minutes. Add whisked yogurt/ cream, salt and white pepper powder. Add rest of the ingredients (mentioned with*). Stir and cook for 3-5 minutes.

For Red Gravy Subzi (This is also similar to Kadhai Paneer Recepie):

Cottage cheese / paneer – Approx 250 gms

Tomatoes -3,Large sized, chopped

Handful of cashew nuts, ground to fine paste

Tomato paste – 1 tb sp

Garam masala powder – ½ tsp

Red chili powder – ½ t sp
Turmeric powder – ½ t sp
Coriander powder – 1 t sp
Salt – as per taste
Oil – 2 tb sp

Tomato Sauce - 2 Tsp
Kasoori methi / dried fenugreek leaves – 1 tsp (optional, I didn't add)

Fry chopped tomatoes for 6 to 8 minutes till they turn mushy. Add prepared onion paste and cook for 2 minutes. Cool the sautéed masala and grind to a puree add tomato paste to it along with 1/2-cup water. Now bring it to a boil and simmer on low flame.In the meanwhile cut the cottage cheese / paneer into medium size pieces. You can shallow fry the paneer in oil without browning them (I did not do that although). Keep it aside.

Now add all the dry masala to the puree .Add the cashew nut paste and tomato sauce in the puree. And cook it on low flame till the gravy is thick. Add the paneer pieces and cook till they become heated too. In the end add 2 table spoon cream and cook for 2 minutes.

 Green Gravy Subzi (This is more or less similar to Corn Palak Recipe)

 Ingredients:

1 cup Sweet corn kernels (boiled)

1 cup Fresh cream

3 medium bunch of Spinach leaves (Palak)

2 tbsps Refined Oil

Salt to taste

1 tsp Dry mango powder (amchur)

1/2 tsp Caraway seeds (shahi jeera)

1 tbsp Lemon juice

1 tbsp Dried fenugreek leaves (kasuri methi) (optional)

Method

Clean and wash palak leaves thoroughly and ensure no sand grains are left on the leaves.

Then blanch palak in plenty of boiling water for a minute or two, drain and refresh the leaves in ice-cold water.

Now blend the palak and make a puree.

Heat the boiled corn in half or one cup of water.

Heat oil in a pan, add caraway seeds and stir-fry till it changes colour.

Now add onion paste and cook for 2-3 minutes.

Add corn, palak puree, salt and amchur powder to this mixture of onion masala.

Mix it well and let it cook for two to three more minutes.

Add fresh cream and simmer till you reach the desired .

Take off the heat and add lemon juice.

For serving, you will have to take a container with a wide mouth (I used a plate instead, and so did the hotel where we first ate this dish); and make 3 horizontal (or vertical, if you want) layers of all 3 gravy subzis. You can keep white in the middle and can decorate it with a tomato flower or keep it simple too. (I used paneer cut in flower shape to decorate it).

All tasty things need some hard work and patience. So once you are done, just binge into the tasty treat ;P Do tell me how it was....