Tag Archives: palak

SPINACH AND MUSHROOM CUTLETS

Spinach mushroom cutlets

I have previously made mushroom cutlets and they had turned out quite nice. This time decided to add in some spinach and try it out.

Spinach mushroom cutlets3

This is what you’ll need

Mushrooms: 2 cups

Spinach: 2 cups

Onions: 1

Potatoes: 2

Ginger garlic paste: 1tsp

Green chillies: 3

Garam masala: 1tsp

Amchur: 1tsp

Chilli flakes: 1tsp

Coriander leaves: 2tbsp

Breadcrumbs: 1/2 cup

Oil: 2tsp

Salt to taste

Oil for shallow frying

Let’s get cooking

1. Boil, peel and mash the potatoes.

2. Finely chop the onions, mushrooms, spinach, green chillies and coriander leaves.

3. Heat some oil in a pan, add the onions and saute until transparent.

4. Add the ginger garlic paste along with the green chillies and fry for a minute.

5. Add the chilli flakes, mushrooms and spinach. Cook until the mixture is cooked and completely dry.

7. Add the salt, garam masala powder, amchur and chopped coriander leaves. Mix well. Fry again for a while until dry.

8. When the mixture cools down a little, add the mashed the potatoes along with half of the bread crumbs and mix well.

9. Shape into flat rounds and keep aside.

10.Coat the cutlets in the remaining bread crumbs and shallow fry in hot oil.

11. Serve with a chutney of your choice.

spinach mushroom cutlets1

Approximate preparation and cooking time: 45 mins

Serves: 4

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Spinach mushroom cutlets

HARA BHARA KEBAB

What started off as a simple Sunday meal of Chicken curry and rice (on my sons request) ended up becoming an elaborate and fancy Sunday feast. Made butter chicken, Amritsari Naan and Hara Bhara Kebabs. Though usually the kebabs are shallow fried, I was in a hurry so ended up deep frying them, hence the brown appearance.

This is what you’ll need

Potato: 1 (big)

Palak (spinach): 1 cup

Green peas: 3/4 cup

Green chillies: 3

Ginger: 1/2″ piece

Besan (chickpea flour): 3tbsp

Garam masala: 1tsp

Chaat masala: 1tsp

Bread crumbs: To coat

Salt: To taste

Oil: For frying

Let’s get cooking

1. Cook the potato and peas. Peel the potato and mash along with the peas in a bowl.

2. Cook the palak (spinach) in a separate pan using very little water.

3. Once it cools down, grind it to a paste along with the ginger and green chillies.

4. Add this paste to the potato and peas mixture.

5. Add the rest of the ingredients except the oil and bread crumbs.

6. Shape into balls, flatten between palms, coat with bread crumbs and deep fry in hot oil. Alternately shallow fry on a tawa. Drain on a kitchen towel.

7. Serve hot with ketchup or a sweet/ spicy chutney of your choice.

Approximate preparation and cooking time: 30 minutes

Serves: 4

PALAK BIRYANI (SPINACH BIRYANI)

On my recent trip to India, my sister in law asked me if I had the recipe for Spinach Biryani on my blog. Apparently she had tried it at some restaurant and it was delicious. I have never eaten it at a restaurant before, so thought I will try making it at home. Thanks to her another new recipe added to my collection!

This is what you’ll need

Basmati rice: 1 cup

Palak (spinach): 1 1/2 cup

Coriander leaves: 1/2 cup

Green chillies: 2

Ginger garlic paste: 1tsp

Onions: 2

Tomatoes: 2

Chilli powder: 1/2tsp

Turmeric powder: 1/4tsp

Coriander powder: 1tsp

Cumin powder: 1/2tsp

Garam masala powder: 1tsp

Cloves: 2

Cinnamon: 1/2″ piece

Cardamom: 3

Cashew nuts: 1tbsp (fried, for garnishing)

Oil: 3tsp

Salt to taste

Let’s get cooking

1. Soak the rice for half an hour. Drain and keep aside.

2. Roughly chop the palak and coriander leaves. Grind them to a smooth paste, along with the green chillies.

3. Slice the onions and keep aside half of it to fry and use for garnish later.

4. Chop the tomatoes finely.

5. Heat the oil in a pan. Add the cloves, cinnamon and cardamom.

6. Add half the onions and saute until light brown.

7. Add the ginger garlic paste and fry again for another minute.

8. Add the dry powders, along with the tomatoes and cook until the tomatoes are soft and pulpy.

9. Pour in the ground spinach paste and fry well until almost dry.

10. Add the rice along with salt and 1  3/4 cup of water. Cover and bring to a boil.

11. Lower the flame and cook until the rice is done.

12. Garnish with fried onions and cashew nuts. Serve hot with a raita of your choice.

Approximate preparation and cooking time: 50 minutes

Serves: 4

BAINGAN AUR PALAK KI DAAL (AUBERGINE AND SPINACH DAAL)

In spite of cooking such a variety, it is difficult to get my children to eat their quota of vegetables, especially my younger one. Was digging through the fridge to check what veggies I had so that I could try out something different. Stumbled upon an aubergine and some spinach. Wondered how a daal with these vegetables would taste? Nutritious without doubt, so enjoy! 😀

This is what you’ll need

Tur dal: 3/4cup

Masoor dal: 1/4cup

Bharta wala baingan (Purple aubergine): 1 (chopped)

Spinach: 2 cups (chopped)

Onions: 1 (big, chopped)

Tomatoes: 2 (chopped)

Ginger: 1/2″ piece (grated)

Garlic: 4 cloves (sliced)

Green chillies: 3 (slit)

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Mustard seeds: 1tsp

Cumin seeds: 1tsp

Red chillies: 2

Salt to taste

Oil: 2tsp

Let’s get cooking

1. Pressure cook the daals together with a little salt and keep aside.

2. Heat the oil in a pan and season with the mustard seeds, cumin seeds and red chillies.

3. Add the ginger, garlic and once the garlic browns add the onions and green chillies.

4. Saute until the onions are translucent.

5. Add the spinach and once it cooks (around 2-3 minutes) add the aubergine.

6. After the aubergine is soft, add the tomatoes and cook until pulpy.

7. Add the turmeric powder and garam masala and fry for a minute.

8. Pour in the cooked dal and mix well until nice and smooth.

9. Check salt and bring to a boil. Don’t add too much water. The consistency should be slightly thick.

10. Serve hot with plain rice or chappatis.

Approximate preparation and cooking time: 35 minutes

Serves: 4

GOBHI PALAK KOFTA CURRY (CAULIFLOWER SPINACH KOFTA CURRY)

This is what you’ll need

For the Koftas

Cauliflower: 1 (small)

Spinach: 1 cup (chopped)

Bread: 1 slice

Besan (gramflour): 3tbsp

Chilli powder: 1tsp

Garam masala: 1tsp

Chaat masala: 1tsp

Coriander leaves: 2tsp

Salt to taste

Oil to fry

For the Gravy

Onions: 2

Tomatoes: 2

Ginger: 1/2″ piece

Garlic: 5 cloves

Green chillies: 2

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Coriander powder: 1 1/2tsp

Amchur: 1/2tsp

Cashew nut powder: 2tbsp

Cumin seeds: 1tsp

Garam masala: 1tsp

Coriander leaves: To garnish

Salt to taste

Oil

Let’s get cooking

1. Coarsely grind the cauliflower in the mixer and mix with the ingredients for the kofta. If the mixture doesn’t bind easily, add some more besan. Do not add water. Make small balls and deep fry.

2. Drain on a kitchen towel and keep aside.

3. For the gravy, grind the onions and tomatoes separately to a paste.

4. Grind the ginger, garlic and green chillies.

5. Heat oil in a pan and season with cumin seeds.

6. Add the onion paste and saute until brown.

7. Add the green chilli ginger garlic paste. Fry for a couple of minutes.

8. Mix in the chilli powder, turmeric powder, coriander powder and amchur. Fry for a minute.

9. Add the tomato paste and cook until pulpy.

10. Add the cashew powder, garam masala, salt  and bring the mixture to a boil.

11. Lastly add the coriander leaves and remove from flame.

12. Add the koftas just before serving. Avoid mixing too much as this might break the koftas.

13. Serve hot with naan, rotis or rice.

Approximate preparation and cooking time: 45 minutes

Serves: 4

 

 

PALAK PANEER (COTTAGE CHEESE IN SPINACH GRAVY)

One of the most difficult tasks for me is to decide what to cook each morning. My son made that easier today when he asked me to make one his favourite dishes, Palak Paneer. Easy to prepare and nutritious too! This one is for you Nishant! 😀

This is what you’ll need

Palak (spinach): 300gms

Paneer: 200gms

Onion: 1

Ginger: 1/2″ piece

Green chillies: 4

Tomatoes: 2

Cream: 2tbsp

Garam masala: 1tsp

Oil: 2tsp

Salt to taste.

Let’s get cooking

1. Wash the palak leaves. Cook them in just enough water and grind to a puree.

2. Finely chop the onions, tomatoes and green chillies. Grate the ginger.

3. Cut the paneer into 1/2 inch cubes and fry in a pan without using oil, until brown. (This step is optional. You can cut the paneer and use it directly without frying)

4. Heat the oil in a pan and saute the onions until brown.

5. Add the green chillies and grated ginger and fry for a couple of minutes.

6. Mix in the chopped tomatoes and cook until soft and pulpy.

7. Add the palak puree, paneer pieces, salt and garam masala. Mix well. Bring the mixture to a boil.

8. Add the cream. Add a little water, if too thick. Serve hot with parathas.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

PALAK PATAL BHAJI (SPINACH CURRY)

This is what you’ll need

Spinach: 2 bunches

Ginger: 1/2tsp (grated)

Garlic: 3 cloves

Peanuts: 3tbsp

Chana dal (bengal gram): 3tbsp

Besan (gramflour): 2tbsp

Mustard seeds: 1tsp

Chilli powder: 1tsp

Turmeric powder: 1/4tsp

Hing (asafoetida): 1/2tsp

Garam masala: 1tsp

Tamarind paste: 1tsp

Jaggery: 2tsp

Oil: 2tsp

Salt to taste.

Let’s get cooking

1. Wash and roughly chop the spinach leaves.

2. Chop the garlic finely. Soak the peanuts and chana dal for around half an hour

3. Heat the oil and season with mustard seeds, ginger, garlic, turmeric powder and hing.

4. When the garlic changes colour, add the peanuts, chana dal, spinach leaves along with a little water. Cover and cook for 7-8 minutes.

5. Add the chilli powder, garam masala, jaggery, tamarind paste and the besan, mixing well. Let the mixture boil for 3-4 minutes. Add salt.

6. Serve hot with rice or phulkas.

Approximate preparation and cooking time: 20 minutes

Serves: 3-4

PALAK PURI (SPINACH PURIS)

This is what you’ll need

Spinach: 3 cups

Wheat flour: 3 cups

Chilli powder: 1tsp

Green chillies: 2

Jeera (cumin seeds): 1tsp

Oil: 2 tsp + oil for frying

Salt to taste

Let’s get cooking

1. Wash the spinach. Cook and blend to make a puree along with the green chillies.

2. Take the wheat flour in a bowl. Add the chilli powder, jeera, salt, 2tsp oil and the spinach puree.

3. Knead this to a dough. Add a little water if required. The dough should be more dry than wet.

4. Roll out into puris and deep fry in hot oil.

5. Serve hot with pickle.

Approximate preparation and cooking time: 30 minutes

Serves: 4

PUNJABI KADHI WITH PALAK PAKODAS (SPINACH DUMPLINGS IN SPICY YOGHURT SAUCE)

My husband asked me to make Kadhi today. He likes the sweet Gujrati style Kadhi, but I had some palak that needed to be finished, so decided to make Punjabi Kadhi with palak pakodas instead.

This is what you’ll need

For the pakodas:

Spinach: 2 cups (finely chopped)

Chilli powder: 1/2tsp

Turmeric powder: 1/4tsp

Besan (gramflour): 4tbsp

Garam masala: 1/2tsp

Salt

Oil for frying

For the Kadhi

Onion: 1 (big, finely chopped)

Yoghurt: 2 cups

Besan (gramflour): 4tbsp

Water: 2-3 glasses

Coriander cumin powder: 1tsp

Whole red chillies: 3

Turmeric powder: 1/2tsp

Mustard seeds: 1/2tsp

Cumin seeds: 1tsp

Methi (fenugreek)seeds: 1/2tsp

Curry leaves: Few

Hing (asafoetida): 1/2tsp

Whole spices: cloves, cinnamon

Salt to taste

Oil

Let’s get cooking

1. Mix all the ingredients for the pakodas and deep fry in hot oil.

2. Drain and keep aside.

3. For the kadhi, whisk the yoghurt along with the besan well and keep aside.

4. Heat oil in a pan add the whole spices and season with mustard seeds, cumin seeds, red chillies, curry leaves, hing and methi seeds.

5. Add the chopped onion and fry until soft. Add the turmeric powder, coriander cumin powder and fry for another minute.

6. Mix in the yoghurt mixture along with water, salt and let the mixture boil well.

7. Remove from flame and just before serving add the pakodas. Serve hot with rice.

Approximate preparation and cooking time: 45 minutes

Serves: 4

 

 

 

LASOONI PALAK CHAWAAL

This is what you’ll need

Rice: 1cup

Palak (spinach): 60gms

Garlic: 10 cloves

Green chillies: 2

Onions: 1 (big)

Tomatoes: 2

Cumin seeds: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Salt to taste

Oil

Let’s get cooking

1. Cook the rice along with a little salt and keep aside.

2. Wash the palak, blanch and grind to a puree.

3. Chop the onions, garlic, green chillies and tomatoes finely.

4. Heat oil in a pan. Season with the cumin seeds.

5. Add the chopped onion and fry until transparent.

6. Add the chopped garlic and green chillies and continue to fry for another couple of minutes.

7. Add the turmeric powder, tomatoes and garam masala. Cook tuntil the tomatoes are pulpy.

8. Mix in the palak puree and fry well until dry.

9. Add the rice and salt and mix well. Cook for another minute or two until well mixed.

10. Serve hot with a raita of your choice.

Approximate preparation and cooking time: 40 minutes.

Dietician’s Note

Spinach is a good source of vitamins and minerals.

It has antioxidants that work together to promote good cardiovascular health by preventing the harmful oxidation of cholesterol.

Spinach is low in calories, fat and cholesterol free, along with being an excellent source of iron.

Spinach is also high in fibre, and is also found to have cancer preventing properties.

The health benefits of garlic are also varied.It is a good source of vitamins and minerals.

Garlic promotes the well-being of the heart and immune systems with antioxidant properties and helps maintain healthy blood circulation.

 

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