Everyone likes spinach which is rich in iron and vitamins. But sometimes we don’t understand how to prepare it in different ways so that children and youth also like its taste. So let’s try some new easy spinach recipes this winter –
Open the Spinach
Ingredients: 1 cup fresh spinach puree, 2 cups boiled chickpeas, 2 medium sized tomatoes finely chopped, 1 large onion finely chopped, 1 bay leaf, 1 teaspoon sage finely chopped, 1/4 teaspoon grated ginger, 1 teaspoon each of turmeric, red chilli and coriander powder, 1/4 teaspoon jordan powder, 1/2 teaspoon garam masala, 1 teaspoon kasuri methi, salt according to taste, 1 teaspoon desi ghee, mustard oil and ginger flakes for garnishing.
Method: Heat oil in pressure cooker. Fry cumin seeds. Crack bay leaves. Add onion, when lightly fried add garlic and ginger. Add salt and turmeric and then add tomatoes and fry till they melt. Add red chilli, coriander powder, cumin powder, garam masala and fry till oil appears. Add spinach and both and fry for some time. Add salt and put a thick lid on the cooker. Open the cooker and add deshi ghee, kasuri methi in it. Serve by sprinkling ginger flan over the spinach.
Matar Palak Cheela
Ingredients: 1/4 cup matta, 1/2 cup blanched spinach puree, 2-3 garlic cloves minced, 2 green chillies, 1/2 inch piece of ginger, 2 tbsp semolina, 2 tbsp gram flour, salt and oil to taste.
Method: Make a smooth paste by adding peas, spinach, ginger, garlic cloves, semolina, gram flour and salt in a mixer. Pour the mixture in a non-stick pan and fry it by stirring it and serve with raita or curd dip.
COOKING Tips
- Blanching of Spinach hot water for Add spinach and strain it after two minutes Filter it. Then immediately add ice water and filter it after 2 minutes. This will improve the colour of the spinach.
- While making soya badi palak, tofu palak or palak paneer, add a pinch of sugar. The colour will be good.
- The flavour of garlic in the tempering goes well with spinach.
Egg Spinach Latpata.
Ingredients: 4 hard boiled eggs, 1/2 cup boiled spinach puree, 2 green chillies, 1 large onion finely chopped, 1 teaspoon garlic-ginger paste, fresh puree of 2 small tomatoes, 1/2-1/2 teaspoon turmeric powder and garam masala powder, 1/4 teaspoon whole cumin seeds, 1 teaspoon each of red chilli powder and coriander powder, salt and mustard oil to taste.
Method: Heat oil in a pan. Add a pinch of turmeric and cut the eggs, fry them and take them out. In the remaining oil, crackle the cumin seeds. Add onion and fry. Add garlic-ginger paste and fry. Add salt. Fry for some more time. Add tomatoes. Cook till they melt. Add all the powdered spices. Add eggs and spinach puree. Add a little water and cook on medium flame and remove from the flame. Serve with Joora Rice.
Spinach Chicken.
Ingredients: 500 grams chicken, 1 cup boiled spinach puree, 2 tablespoons fresh tomato puree, 1/4 cup curd, 1 large onion finely chopped, 1 tablespoon garlic-ginger paste, 1 teaspoon each of red chilli, turmeric and coriander powder, 1 piece of cinnamon, 2 small cardamoms, 2-3 cloves, 3-4 black pepper coarsely ground, salt and mustard oil to taste.
Method Heat oil in a pressure cooker. Fry all the whole spices and bay leaves. Add onion. Add garlic-ginger paste. Add salt. Add tomatoes and cook till they melt. Add all the powdered spices. Add curd and fry for some time. Add chicken and fry well. Add some water and cook the chicken by giving 2 whistles in the cooker. Open the cooker and add spinach paste to it. After cooking for some time, remove from the flame. Serve with rice, roti or naan.
Garlic Spinach and Corn Bread
Ingredients: 500 gms spinach paste, 3 tbsp garlic finely chopped, 1 tbsp mustard oil, 1 bay leaf, 1/2 tsp whole cumin seeds, 1 large onion finely chopped, 2-3 green chillies finely chopped, 1 piece of cinnamon, 2 tbsp gram flour, 1 tsp whole coriander seeds, 1/4 tsp turmeric powder, salt to taste and 1/4 tsp garam masala.
For tempering: 1 tbsp desi chi, 1/2 tsp whole cumin seeds, 2 dried red chillies, 1 tbsp garlic finely chopped.
Method: Wash and clean the spinach. Put it in boiling water and after 5 minutes drain the water and put the spinach in ice water. Grind half the spinach and chop the other half finely. Heat oil in a pan. Add whole cumin seeds, bay leaves, coarse whole coriander, small cardamom and cinnamon. After frying for a few seconds, add garlic and onion. After frying till brown, add gram flour, turmeric and garam masala and fry till the aroma comes. Add ukla and katra spinach and puree. Add salt. Add water and cook on medium flame for 5 minutes. For tempering, heat desi ghee in a pan. Add cumin seeds and dry red chillies and ginger and fry. Pour it over the spinach and serve with hot crispy corn ro
wow 😚