Kala Chana with Spinach

Ingredients:

1 cup- Kala chana/Black chickpeas
3 tbsp. Oil
1 bunch- Spinach
1 tbsp. Ginger, grated
1- Green chili, finely chopped
2 tbsp. Coriander powder (dhania)
½ tsp. Turmeric powder (haldi)
½ tsp. Red chili powder, adjust to taste
2 tsp. Salt, adjust to taste
Approximately 1 tsp. Lemon juice
1 tbsp. Cilantro (hara dhania), chopped - to garnish

Method:

1. Wash and soak kala chana in approx.4 cups of water, for at least 6 hours.
2. Blanch the spinach & make puree. Boil the black chana.
3. In a small bowl mix ginger, green chili, coriander powder, turmeric, and chili powder with ¼ cup of water. Set aside.
4. Heat the pan and put 3 tbsp. oil.
5. Add masala mix & spinach puree, stir 2-3 minutes.
6. Add boiled kala chana & stir 10 minutes.
7. Add salt & lemon juice.
8. Serve with rice or paratha.

Recipe by Meena Bansal – Haryana, India

January 28, 2013

 

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Creamy Palak Paneer

Ingredients:

300 gm. Paneer, 1 inch cubed

1 medium- Onion, sliced

2 tbsp. Cashew nuts paste

4- Green chilies

2 bunches- Spinach

2 tbsp. Oil

1 tsp. Ginger paste

1 tsp. Garlic paste

¼ cup- Tomatoes, finely chopped

1 tsp. Dried fenugreek leaves

1 tsp. Garam masala powder

Salt to taste

2 tbsp. Heavy whipping cream

1 tsp. Butter

Method:

1. Clean the spinach and remove the stem part from the leaf.

2. Boil 5 cups of water on medium heat, add spinach leaves. Let it boil for exactly for 4 minutes and take spinach leaves out and put them into cold water.

3. Drain the water and make smooth puree in grinder. Keep aside.

4. Meanwhile heat 1 tsp. butter in a pan and fry paneer until light brown in color.

5. Heat the oil in a pan on medium heat.

6. Add ginger paste, garlic paste, onion and sauté for few seconds.

7. Add tomatoes, green chili and mix. Cook it for 2 minutes. Using back of spatula mash the tomatoes little bit.

8. Add cashew nuts paste, salt and spinach puree, mix well. Cook it for 2 minutes.

9. Add dried fenugreek leaves, garam masala powder, mix well.

10. Add paneer cubes and mix gently. Cook it for 2 minutes.

11. Add cream and mix.

12. Serve hot with naan.

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Palak Paratha

Ingredients:

1/2 kg- Plain flour

A pinch of Baking soda

Warm Water as needed

1 cup- Spinach, chopped and steamed

1tbsp. Oil
Salt to taste
1 tsp. Chili powder
Oil / Butter for frying

Method:

1. Drain the steamed spinach and cool it to room temperature.

2. Now mix all ingredients- flour, spinach, baking soda, salt, chili powder, and 1 tbsp. oil.

3. Add enough water to make dough of rolling consistency.

4. Cover it and keep aside for 30 minutes.

5. Then make small balls and roll them like parathas.

6. Put the palak paratha on the griddle. Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.

7. Cook on a low heat till golden brown.

8. Serve hot.

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Palak Paneer

Ingredients:

2 bunches- Spinach leaves

1- Onion, chopped

1 cup- Paneer cubes

2- Tomato, chopped

4- Green chilies

½ tsp. Turmeric powder

1 tsp. Coriander powder

1 pinch- Kasuri methi

¼ cup- Milk

3 tbsp. Butter

Salt to taste

1 tsp. Garam masala powder

1 tsp. Butter

To roast and powder:

½ inch piece- Cinnamon

1- Cardamom

1- Cloves

1 tsp. Black pepper

1 tsp. Cumin seeds

Method:

1. Clean the spinach and remove the stem part from the leaf.

2. In a pan, heat 1/2 tsp. of butter and add cinnamon, cardamom, cloves and black pepper and roast. Add cumin seeds lastly as it gets fried in no time. Grind them in blender.

3. In the same pan, add the washed spinach leaves and fry till it reduces in volume. The water in the leaves is enough to make it shrink.

4. Grind it with the green chilies.

5. Heat the pan and add the remaining butter fry onions thoroughly till it turns golden brown. Add the turmeric powder and coriander powder and give it a quick stir in low flame.

6. Add the tomatoes and little salt to make the tomatoes cook fast.

7. Add the kasuri methi now, while you crush them in between your palms.

8. When the tomatoes turn mushy, add the ground spinach paste. Fry in low flame for 4-5 minutes till oil separates or till the raw smell disappears and the palak gets cooked well.

9. Meanwhile heat 1 tsp. butter in a pan and fry paneer until light brown in color.

10. Add paneer to the palak gravy. Add milk and mix carefully and bring to boil. 

11. Add the garam masala powder. Mix well. Serve with naan.

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