Palak Matar |

Palak Matar

Palak Matar is a delicious and nutritious spinach and green peas recipe. It is a popular dish in Indian cuisine. The natural rich green color comes from spinach and green peas. It tastes best with roti.

Prep time: 20 min
Cook time: 30 min
Serves: 4-5

Ingredients

Palak Matar Ingredients

Palak Matar Ingredients

  • 1 kg spinach
  • 200 g fresh green peas
  • 10 cloves chopped garlic
  • 4 medium tomatoes
  • 1 tbsp red chilli powder
  • 1 tsp cumin seeds
  • 2 tbsp pure ghee
  • Salt to taste
  • 2 tbsp cream

Method

Blanch the spinach and puree half of it and chop the rest of it. Finely chop 3 tomatoes and cut large dices of 1 tomato.

In a thick bottom pan, pour ghee and put cumin seeds. Let the cumin splutter. Add chopped garlic and let it get golden brown. Then add chopped tomatoes and sauté till it becomes soft.

Put the green peas and sauté briefly. Add the chopped spinach and sauté on high heat. Then add spinach puree to it and cook briefly.

Palak Matar - Frying all the ingredients

Palak Matar – Frying all the ingredients

Add chilli powder for pungency. Then add cream and season with salt.

Add the diced tomato as garnish.

Palak Matar

Palak Matar is ready to be served

Makai Palak |

Makai Palak

Makai Palak is another recipe of highly nutritious spinach cooked with sweetcorn kernels.

If you are bored with palak paneer, try this recipe. It is similar to it except paneer is replaced by makai or sweet corn which gives awesome flavour to it. Cooked sweet corn reduces the chance of heart disease and cancer as it has significant antioxidant activity. So this dish is healthy as well.

Preparation Time: 10 mins
Cooking Time: 30 mins
Serves:4

Makai Palak Ingredients

Makai Palak Ingredients

Ingredients

  • 250 gms spinach or palak (boiled & then puree it in blender)
  • 200 gm sweet corn (frozen or canned or fresh)
  • 2 medium size onion (finely chopped)
  • 1 cup tomato puree
  • 5 garlic pods
  • 2″ ginger
  • 3 bay leaves
  • 2 cinnamon
  • 2 black cardamom
  • 1 tsp red chilly powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • 1 tbsp oil for cooking

Method

Heat oil in a frying pan. Add bay leaves, cinnamon and black cardamom and stir it for few seconds.

Now add grated garlic and ginger and stir it. Then add onion and fry it until golden brown.

Add salt, red chilli powder and coriander powder and mix well.

Then add tomato puree and cook until oil starts seperating from it.

Now add puree of spinach or palak. Cover it and cook for 10 minutes at low flame.

Finally add sweet corn and cook for another 10 minutes. Serve hot.

Makai Palak

Makai Palak

Serving Instructions

Serve Makai Palak with plain roti or tandori roti or paratha.

Palak Cutlet |

Palak Cutlet

Palak (Spinach) is a very nutritious food item. With lots of iron, vitamins and essential minerals present, this is ideally suitable for pregnant ladies, anemic patients and children. The increasing popularity of a cartoon character ‘Popeye’ imbibed the importance of Palak in children. Palak can be combined with vegetables to form various dishes.

Let me discuss a palatable snack that can be made out of palak.

Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: 6 persons

Ingredients

Palak Cutlet Ingredients

Palak Cutlet Ingredients

  • Palak (2 bundles, standard size available in the market)
  • Potatoes (3 medium sized ones boiled and mashed)
  • Ginger paste (½ teaspoon)
  • Cumin powder (½ teaspoon)
  • Green chilies (2 grated) optional
  • Salt as per taste
  • Oil

Method

Palack Leaves

Palack Leaves

Procure fresh palak leaves from the market. Wash it under running tap water so as to remove any stains of dirt present in it.

Boil water and put the palak leaves for 5 minutes and then drain the water. This helps to remove any strain of bacteria present.

Prepare a paste by blending the soft palak in a mixer grinder.

Palak Balls

Palak Balls

Boil three potatoes and mash it.

Make a paste by mixing palak paste and potatoes. Add ½ teaspoon cumin powder and ½ teaspoon ginger to it. Mix the ingredient with the help of your hands and make flat circular balls by pressing against your palms.

Now heat oil in a frying pan and fry the circular shaped balls. You might use little flour while shaping the balls.

Then fry the balls in oil over a frying pan. Let it fry for at least 2 minutes on either side. This should be a shallow frying phenomenon.

Palak Cutlet

Palak Cutlet

Delicious palak cutlets are at your service.

You may serve then with green chutney/tomato sauce.

Palak Chicken Curry |

Palak chicken curry is a delicious recipe with a perfect combination of tomatoes and spinach that gives an excellent taste to the dish. The green colour of the gravy is appealing and tastes best with roti.

Preparation time: 20 mins
Cooking time: 25-30 mins
Serves: 4-5

Ingredients

  • 1 kg chicken
  • 2 bunches of palak (spinach) leaves
  • 1 large onion
  • 1 ½ tbsp ginger and garlic paste
  • 2 large tomatoes, pureed
  • 6 slit green chillies
  • 1 ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp pepper powder
  • 2 tsp garam masala
  • Salt to taste
  • Coriander for garnish
  • 2 tbsp refined oil
  • 1 tsp butter
  • ½ cup beaten curd
  • ½ tsp sugar

Method

Cut chicken into medium pieces. Clean chicken and marinate with salt, turmeric, beaten curd and set aside for 20 min.

Separate palak leaves from the bunch (without stalks). Boil water in a vessel. Add palak leaves, sugar and simmer for 5 minutes and switch off. Drain the water and allow cooling. Puree in a blender.

Heat oil and butter in a wok. Grind onion to a paste and fry in oil for 4-5 min. Add ginger garlic paste and fry till raw smell disappears. Add tomato puree and cook till oil oozes out. Add red chilli powder, garam masala powder, slit green chillies, mix well and cook for 2-3 minutes on a low flame.

Add palak puree and cook for about 15 minutes. Then stir in marinated chicken and cook till it is done. Add water for the consistency of gravy and cook it.

Sprinkle pepper powder before removing from the flame and garnish with chopped coriander leaves.