Aaloo Palak

Ingredients

Potato: 4 medium

Spinach: 1 bunch

Onion: 1

Ginger Garlic paste: 1tbsp

Mustrard seeds: ½ tsp

Cumin seeds: ¼ tsp

Turmeric powder: ½ tsp

Chilli powder: 1 tbsp ( as per taste)

Oil: 2-4tbsp

Salt: needed  

Method Of Preparation

Boil, peel & cut potatoes into small square cubes. ( Fill half of a glass vessel with water, add potatoes and microwave for 10 mins)
Heat oil in a vessel, when hot add mustard, jeera, chopped onion & ginger garlic. Saute until onions turn light brown.
Add washed & chopped Palak; Add salt, chilli powder & turmeric, Sprinkle  little water if needed only & cover for 2 minutes.
Add potato cubes and mix it with the palak properly.
Fry until all water from spinach/palak evaporates & potatoes turn light golden color.
Serve hot with chappathi.

Spinach-Egg Stir Fry

Ingredients

Spinach green/Red): ½ bunch

Egg: 3

Onion: 1

Green Chilli: 3

Ginger: 1/2 “piece

Turmeric powder: ¼ tsp

Salt: needed

Coconut oil/refined oil: 4tbsp          

Method Of Preparation

Heat oil in a pan add finely chopped ginger pieces, when it turns slight brown add the chopped onion and green chilli.

Stir till it becomes translucent. Add turmeric powder and then add finely chopped spinach.

Add salt, lower the flame and close with a lid for 2-3 minutes.

When spinach is ¾ cooked (it takes only 2-4 minutes to get spinach cooked, don’t over cook. All the leafy vegetable when over cooked becomes slight bitter taste.) Add the egg to it.

Increase the flame a bit and continue stirring till you get the egg done.

Serve hot.

Spinach-Daal Thoran

Ingredients

Kadala Parippu/ Chana Daal: ¼ cup

Spinach: 2 bunches

Onion: 1

Green chilli: 3

Grated coconut: ¼ cup

Garlic: 2 cloves

Oil: 2tbsp

Salt: needed

Method of Preparation

Cook chana daal by adding salt. Keep aside (do not overcook)

In a blender add grated coconut, garlic cloves and green chilli and blend to a smooth paste. Keep aside.

Heat a pan and add oil to it, add chopped onion, when it turns slight brown color

Add finely chopped spinach and add salt to it. Stir and close the lid. Put in low flame.

After a minute open and stir, if there is more water produced from spinach, increase the flame and stir frequently till it evaporates.

Mean time spinach will get cooked, then add cooked chana daal and blended coconut paste.

Stir for a minute and switch off the flame.

Serve hot with rice or chappathi

Sending to the event hosted at Wit, Wok & wisdom

Sending this to Kerala Kitchen Event hosted by Kaveri

Spinach Subzi

Ingredients

Spinach: 1 bunch

Potato: 2

Carrot: 1

French beans: 4

Onion: 1

Tomato: 1 small

Garlic paste: 2 tbsp

Green Chilli: 2

Turmeric powder: ¾ tsp

Coconut milk powder: 2tbsp

Salt: needed

Coconut oil: 2 tbsp

Mustard Seeds: needed

Dry red chilli: 2

Method of Preparation

Cut carrot, potato and French beans into pieces.

Cut spinach into small pieces.

In a cooking pot add carrot, potato, French beans, onion, green chilli and tomato.

Add turmeric powder, garlic paste and salt to it.

Close the lid and put on stove. You can cook in pressure cooker also.

When vegetables get cooked add chopped spinach.

When boils and spinach is half cooked add the coconut milk powder and switch off the flame.

Heat oil in a pan, splutter mustard seeds and add red dry chilli.

Transfer this to prepared curry.

Serve hot with chappathi


Linking to GIMME GREEN EVENT at Rosh’s space

Green Spinach Curry

Ingredients

Green Spinach: 1 bunch

Lentil/ Parippu: ¾ cup

Green chilli: 2

Garlic: 5-6 cloves

Onion: 1

Coconut milk powder: 2tbsp

Turmeric powder: ¾ tsp

Salt: needed

Mustard seeds: ½ tsp

Dry red chilli: 2

Coconut oil: 2tbsp

Method of Preparation

Cut spinach into small piece and keep aside.

Wash lentils and add to a pressure cooker.

Add onion, green chilli, salt, turmeric powder and garlic cloves to it. And add enough water.

Pressure cook till 2 whistles and let it be there till the pressure settles.

Open and mash well. Switch on the flame. If there is more water keep in full flame till the gravy comes somewhat thick.

Now add the spinach and let it boil for only 2 minutes. After that add the coconut milk powder (you can add fresh coconut milk also) stir well. Switch off the flame.

Don’t over boil spinach.

Heat oil in a pan, splutter mustard seeds and add the dry red chilli.  Transfer this to the prepared curry.

Sending to the event hosted at Wit, Wok & wisdom

Red Spinach Stir Fry

Ingredients

Red Spinach/ cheera: 1 bunch

Onion: 1small

Green Chilli: 2

Coconut Oil: 2tbsp

Salt: needed

Method of Preparation

Wash and chop red spinach finely.

Heat oil in a pan, add chopped onion, when it becomes slight brown

Add green chilli and chopped red spinach and salt.

Stir well, lower the flame, but do not close with a lid.

If we close with a lid, water will come from it and if we try to evaporate complete water from it, it will get over cooked and slight bitter taste would add to the dish.

Stir frequently till it gets cooked. Be careful not to overcook, nutrients n color of the dish may differ.

Serve hot with rice………..

Red Spinach/ Cheera Curry

There are 2 kinds of spinach, green spinach and red spinach. Spinach leaf is good for all ages because it contains a lot of vitamin A, B, C, E and zinc. Red spinach contains more zinc than green spinach, so it is good for anemia.
Consume spinach regularly can prevent you from asthma, pain, and osteoporosis. The stew water of red spinach can cure fever.

Ingredients

Parippu/ Toor dal: ½ cup

Cheera/ Spinach: 1 bunch

Grated Coconut: 1 ½ cup

Green Chilli: 3

Dry Red chilli: 2

Shallots: 7

Salt: needed

Oil: 2tbsp

Method of Preparation

Pressure cook parippu till it is done well.

When pressure releases open the lid and add green chilli, salt and finely chopped spinach.

Meanwhile grind coconut by adding 3 shallots to a smooth paste.

When it starts boiling (just boil for 1 minute only), then add the grinded coconut paste.

When starts to boil, switch off the flame.

Heat oil in a pan, roast red chilli, take it out from oil and add chopped shallots.

When it turns brown add this to prepared cheera curry.

Crush the red chilli add this to the curry at this stage.

Serve hot with rice

Tip: Do not boil too much after adding spinach to the curry, if over boils; the curry will have slight bitter taste.

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Sending to the event hosted at Wit, Wok & wisdom