I went to a restaurant with my mom to celebrate her birthday. I checked the menu card. We didn’t want those typical Punjabi dishes with one and the same type of gravy. I was reading the menu card to see, if i could get something different than usual. I stopped on one name, ‘Veg Tiranga’. I called the waiter and asked about that sabji. He explained that the dish contains three different types of gravies. So, we decided to order that one. I was very excited to taste it.

The dish came and it really exceeded my expectations. I loved it so much. The three gravies was of different tastes. I decided to try it at home.

At first, it looked very time consuming and lengthy process. But if you do some tricks, it will not take much time.


Cooking Time : 60 minutes

Servings : 3 – 4

Ingredients:

White Sabji:

  • 2–3 tsp cashews soaked in warm water for 1/2 hour
  • 1 large onion, chopped
  • 1 tsp ginger–garlic paste
  • 2–3 green chillies, chopped
  • 2 tsp mava/khoya
  • 2 tsp fresh cream
  • 2 cardamoms
  • Salt to taste
  • White pepper powder
  • 1/2 cup cashews, paneer pieces, raisins, almonds, grapes mix (Optional)

Green Sabji:

  • 1/2 cup sweet corn, boiled
  • 2 bunch spinack (Palak), chopped
  • 1 tsp oil
  • 2 tsp ginger–garlic, paste
  • 2 onions (Paste)
  • 2 green chilies, paste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp amchur powder (dry mango powder)
  • 1/2 tsp garam masala powder
  • 1/2 tsp lemon juice
  • Salt to taste

Red sabji:

  • 250 g cubed paneer
  • 2 medium sized onions, paste
  • 3 large sized tomatoes, pureed
  • 1 medium sized capsicum, thinly sliced
  • 1 tsp ginger-garlic paste
  • 2 green chilies, chopped
  • 1/2 cup fresh cream
  • 1  tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • Salt to taste
  • Coriander leaves, chopped

Recipe : 

White sabji :

  1. Heat a pan, add chopped onions and fry till golden brown.
  2. Let it cool.
  3. Now grind – fried onions, chillies, ginger-garlic to a smooth paste. Pour it in a bowl.
  4. Grind soaked cashews to a smooth paste.
  5. Heat oil in a pan. Add onion paste. Stir well.
  6. Add green cardamoms and stir for a minute.
  7. Now add mawa and cashew paste. Stir and add half cup of water. Cook for 10 minutes on low flame.
  8. Add fresh cream, salt and white pepper powder. Mix well.
  9. Now add remaining optional ingredients – cashews, paneer pieces, raisins, almonds, grapes.
  10. Mix well and cook for 5 minutes.

Green Sabji :

  1. Clean and wash spinach.
  2. Blanch spinach in boiling water for a minute. Drain and put them in chilled water for 10 minutes.
  3. Puree spinach to a paste.
  4. Heat oil in a pan. Add onion paste and fry till golden.
  5. Add ginger-garlic paste, green chilies and stir.
  6. Add red chili powder, turmeric powder, amchur powder, garam masala and fry.
  7. Add spinach puree, boiled corn and salt. Mix well. Cook for 4–5 minutes.
  8. Remove from heat and add lemon juice.

Red Sabji :

  1. Heat oil in a pan. Add ginger-garlic paste and green chilies. stir for a minute.
  2. Add onion paste and fry till they become golden.
  3. Add tomato puree and cook for 5 minutes.
  4. Add red chili powder, turmeric powder, coriander powder and mix well.
  5. Add capsicum and cook for 3–4 minutes.
  6. Now add salt and water to adjust consistency. Let the curry be thick.
  7. Add fresh cream and cook for 2–3 minutes.
  8. Add paneer cubes. Mix well and cook for 3–4 minutes.
  9. Garnish with coriander leaves.

While serving, you need to arrange all the three vegetables like a Tiranga.

Take a wide mouth plate, and arrange gravies with white gravy in the middle.

I know it is little bit hard and time consuming, but the results will be awesome. Do try it.




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