486:Aloo Palak / Potato Spinach Curry(With Step by Step Photos)

This creamy dish delights with tiny potatoes, savory spinach and just the right amount of spice, intensely flavorful, loaded with nutrients and the delicious ingredients will set your taste buds tingling! There are many ways of making Aloo Palak and here is my version of potato spinach recipe. Serve this Aloo spinach curry with equally delicious Naan for a scrumptious meal.

Prep Time   :           20 Mins

Servings   :              4 People

Cooking Time:         30 Mins  

Recipe Category:     Vegetable Sabzis

Recipe Cuisine    :    North Indian

MAIN INGREDIENTS

Fresh Spinach/ Palak   -      3 Cups

Boiled Potato              -      4 Nos.

Oil   for fry Potatoes           2 Tablespoons

Salt                                    To Taste

Sugar                                 1 Teaspoon

FOR GRAVY

Fresh Cabbage                    1 cup

Tomato Puree                     ½ cup

Coconut Paste                     3 Tablespoon

Red Chili Powder                 1 Teaspoon

Coriander Powder                1 Tablespoon

Garam Masala Pow               1 Teaspoon

Ghee                                   2 Teaspoon

Cumin Seeds                        1 Teaspoon

For Decoration

Cream                                 1 Tablespoon (Optional)

   

METHOD:

For Spinach Puree: 

• Wash and Clean the Spinach. Bring water to a boil, add the spinach and cook briefly until tender. Drain and put it in the ice cold water for 4 minutes. Once cooled, drain and tossed in a blender to make a puree.

 For Cabbage Paste:  ,

•  Wash the chopped cabbage and add it to a pan along with 1/4 cup water. Cover and let it simmer for 3-4 minutes or until tender. Allow it to cool down completely. Blend it to a paste. Keep aside.

For Coconut Paste:    

•  Grind the fresh coconut with 1 table spoon of water . Keep aside.

Fry Potatoes:   

• Peel the boiled potatoes and dice them like cubes and shallow fry , until light brown in color and crispy,and keep aside.

MAKING GRAVY

• Assemble ingredients for the gravy.

• Heat ghee in a pan, add cumin seeds.

• 
  
• Add cabbage paste, tomato paste and cook for a minute.

• Mix in spices and cook for another minute.

• Add coconut paste and cook for 1 minute until oil starts to separate.
Mix it well.



• Pour in coarsely grounded palak.

• Mix it Well.

• Add the fried potatoes.

• Adjust the seasonings and bring to a simmer. Cook for 2–3 minutes until heated through.

• Feel free to add cream on top.

Serve immediately with Chapati, Nan 


See my Other Palak Recipes: 

1. Palak Paneer

2. Mughlai Palak Paneer.

480: Channa Masala Powder

 Chenna masala is a traditional and very popular Punjabi recipe. Channa Masala is a great recipe for vegetarians, because chick peas are rich in protein, fiber and iron. This is  a traditional Indian seasoning for Chenna masala. This spicy powder takes the dish to an extra high level. This masala is very handy and useful in making subzis and dals.  

Ingredients to DRY ROAST

Cumin Seed/ (Jeera)                       1 Tsp.

Coriander seeds/ (Dhania)               1 Tbsp.

Black Pepper corns                          1 Tsp.

Whole Cloves /(Laung)                     ½ Tsp.

Dry Red chilies                                5 No.

Cinnamon /(Dal chini)                      4 sticks -1/2” long

Caraway Seeds/ Shah-Jeera             1 Tbsp.

Star Anise/Chakri Phool                   1 No.

Big Black cardamom/elaichi              2 pods

White Sesame Seeds/Safed Til          1 Tbsp.

Annar dana                                     1 Tsp.

  Ingredients NOT to roast:

Hing/Asofoetida                               1/4 Tsp.

Nutmeg powder                               1/4 Tsp.

Lace/Javetri powder                         1/4 Tsp.

Dry ginger powder                           1/2 tea spoon

Small green cardamom/elaichi          1/2 tea spoon

Rock Salt/Kala Namak                      1/2 Tbsp.

Method:

• Dry roast all ingredients one at a time on Medium heat till you can smell their aroma. Stir constantly.  Cool all the ingredients. 
• Grind all roasted spices along with all other not to roast ingredients ,grind into smooth powder using mixer/coffee/spice grinder. 
• Sieve powder masala, cool and store in air tight container..
• You can use this powder  for  chick peas, Channa Masala is also great on: Vegetables, bread, curry, potatoes and stew.  

477: Sabudana Kichadi / Tapioca Pearl Uppuma

Sabudana is a carbohydrate rich, low fat, low protein supplement that can be used for preparing snacks, kheer etc. Sabudana khichdi is usually made during fasting days like Navratri, Ekadashi and any fasting days. I ate them for my lunch as was lazy to make anything else. Same day I made Sago vada they are my favorite. I will post the Sago Vada recipe for it soon. It is quick and easy to prepare.

Prep Time :               5 mins
Soaking Time :        4-5 hours

 Cook Time :              10 mins 
 Serves:                        3-4 People
 Recipe Category:    Tiffen
 Recipe Cuisine:       North Indian

Ingredients:

Sabudana/ Sago     1 cup

Tapioca Pearl

Big Potato              2 no. (Boiled and chopped)

Green chilies          2 no (Finely chopped)       

Fresh Ginger         1 Tablespoon.

Fresh Coconut       2 Tablespoon.

Curry leaves           few

Turmeric Powder     1/8 Teaspoon.

Fresh Lemon Juice   1 Tablespoon

Salt                        as Per Taste

Seasoning

Oil                           1 Tablespoon 

Mustard seed           ¼ Teaspoon         

Cumin Seed             ¼ Teaspoon. 

Asafetida powder       a pinch.

Method:

• Wash the Sabudana in running water and soak Sabudana overnight or for 4-5 hours.
• Next day, Wash the Sabudana pearls in a colander under running water until you feel that all starch is rinsed and washed off. Sabudana should be soft you should be able to mash them with your finger.
• Take a pan add oil. Once oil is hot sauté cumin seed, mustard seed, asafetida, sugar, curry leaves, Peanuts, ginger and turmeric powder. Sauté for 20 secs
• Now add the chopped Potato. Stir and cook over medium flame for 2 minutes.
• Add the Sabudana. Keep stirring else they might stick to the bottom. Once the Sabudana changes color and is translucent it's cooked. Do not over Cook.
• Finally garnish with curry leaves, coconut, drizzle with some lemon juice .
• Serve hot and enjoy! 

Tips:

• You can avoid Hing, Turmeric Powder and curry leaves on Fasting days.
• Soaking time depends on quality and size of the Sabudana. Here I used small and transparent variety.
• Do not add too much water to soak Sabudana. If you have added more water while soaking, Sabudana will become sticky while cooking. Add enough water up to just 1 ½ inches above the Sabudana. 
• 
  

467: Paneer Recipes

Paneer (pronounced [pəniːr]) is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghani, and Bangladeshi cuisines. It's a special favorite with North Indians, and in eastern parts of the Indian Subcontinent, it is generally referred to as chhena.Moist and soft crumbly in texture, it is used to make delicacies such as Sandesh, Mutter paneer and Rasgulla. It is a rich source of milk protein. 

Here is my 20 best paneer recipes that will bring back warm memories and tickle your taste buds. Please see the Link

http://sadhanakitchen.blogspot.com/search/label/Paneer

465 : Paneer and Vegetable JalFrezi

Paneer Vegetable JalFrezi

Created during the time of the Moghuls, ‘JalFrezi’ is a spicy North-Indian curry.  This Paneer JalFrezi is one of the easiest paneer dishes to make. Soft paneer with crunchy vegetables ,make it a mouthwatering side dish for chapatti as well a filling for wraps.

It’s as delicious as it’s colorful – a simple dish that gets ready in a jiffy.

Ingredients

Paneer                        1 cup (Cut into cubes)

Vegetables                   2 cups (Here I used carrot, tri color capsicums)

Ginger Paste                1 Tbsp.

Tomatoes                    3 no.

Red chili Powder           1 1/2 Tsp.

Garam Masala powder   1 tsp.

Vinegar                       1 Tsp.

Sugar                          1 Tsp.

Salt                             As required

To Temper

 Oil                               3 Tsp.

Cumin seed                  ½ Tsp.

Fennel seed/Sombhu     ½ Tsp.

Method:

•   Wash all vegetables and cut into cubes. Keep aside.
• Chop the paneer into cubes. Take a bowl of hot water and immerse the Paneer cubes till use.
• Meanwhile make puree of the tomatoes in a blender. No need to blanch the tomatoes.
• Heat the oil in a kadai; add cumin seed and fennel seeds and ginger paste, fry for a minute
• Add all the sliced veggies. Stir well. Cover and cook the veggies on a low flame, till they are almost tender.
• Keep on stirring in between. No need to add any water while cooking the vegetables. Cook the vegetables covered, for about 10 to 12 mins on a low heat.
• Now add the tomato puree, red chili powder, and Garam masala powder in it. Mix well and cook for 7 minutes or till they completely cooked. 
• Season with salt, sugar and vinegar. Lastly add the paneer. Stir well and cook for 2-3 minutes.

• Garnish with coriander leaves.
• Serve Hot with Pulka or paratha.

Enjoy and Happy cooking!! :)

Paneer Vegetable JalFrezi

My other JalFrezi 

Vegetable JalFrezi

462: Moghalai Style Palak Paneer

              Palak paneer is one of the most loved north Indian dishes by many.  I have already posted the regular Palak Paneer check the link here. Palak Paneer. The Mughlai version has a slight twist to it. This is very quick and easy recipe and it tastes awesome. If you like Moghalai gravies, then try this one. Very easy to prepare and tastes delicious and goes well with roti or chapatti or even with pulao.

Ingredients:

Paneer Cubes                       1 cup

Fresh Spinach (Palak)           1 Bunch

Fresh Cream Or Milk             ½ cup

Ginger Paste                        1 Tsp.     

Green chilies                        2 no.

Tomatoes (Chopped)            2 no.

Gram Masala Powder            ½ Tsp.

Red chili Powder                   1 Tsp.

Coriander powder                 ½ Tsp.

Cinnamon stick                     1’

Cardamom                            2 no.

Cloves                                  2 no.

Cumin seed                          ¼ Tsp.

Coriander leaves                    

Salt                                    as per taste

Oil                                      2 Tsp.

To Be Ground Into A Smooth Paste (using A Little Water)

Cashew nuts                        8 no.

Poppy Seeds (KhusKhus)      1 tbsp.

Almonds                              8 no.

Method

• Soak the cashews, almonds and poppy seeds in hot water for 30 mins.  Peel the almond skin and grind altogether fine paste. Keep this aside.
• Wash the Palak under running tap water. Blanch the spinach leaves in hot water for 3 mins now immediately place them on chilled ice water. This process will help the leaves to retain its green color. Grind spinach with green chilies to make a smooth puree. Keep aside.

• Heat a deep pan with oil; add cinnamon, cardamoms, cloves and cumin, when they begin to splutter Add ginger paste and sauté for a min.
• Now add tomatoes, fry till they turn mushy.
• Now add the grounded white paste. Sauté for 2 to 3 mins add milk Or cream. Simmer for another 3 to 4 mins. It's time to add red chili powder, turmeric, coriander seed powder and garam masala powder. Sauté for a minute.
• Pour the Palak puree and simmer for another 7 to 8 mins.
• Adjust salt. Bring it to a boil, Keep stirring in between.
• Add the Paneer cubes mix lightly and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.  Garnish with cream and coriander leave
• Serve hot with parathas.

Notes:

• Take care not to add too much water or too much milk as it will make your gravy thin. Thicker gravy tastes better.
• If you want to low fat Palak paneer use skimmed milk instead of cream.

456: Dahi Papdis Chaat

Papdi chaat as the name suggests has lots of papdis, tossed in a blend of chutneys, curds and potatoes. Mix the papdis, chutneys and curds the way you want. Here Is a Quick Delicious Chaat Recipe to trigger your taste buds!

Ingredients:

Crispy Papdis                                20 nos

Potatoes boiled and chopped          2 medium

Whisked Plain curds (Yogurt)         1 cups

Sweet tamarind chutney                4 Tbsp.

Green Chutney                             4 Tbsp

Roasted cumin powder                  1 teaspoon

Chaat masala                               1/2 teaspoon

Red chilli powder                           1/2 teaspoon

Sugar                                          1 Tsp.

Salt                                             To Taste.  

   

For The Garnish

Finely chopped coriander              4 tbsp

Sev                                            as required 

Method:

• Add salt and sugar to yogurt and whisk till smooth. Keep it in the refrigerator till use.
• Coarsely crushed Papdis and arrange them on a serving plate.
• Place some potatoes on each papdi. Drizzle a little green chutney and sweet tamarind chutney.
• Sprinkle cumin powder, chaat masala, a little red chilli powder and salt.
• Top it all up with chilled yogurt.
• Drizzle some more of the sweet tamarind chutney, Green chutney on it.
• Serve immediately garnished with coriander and sev.
• 
  

Ready Steady Go...... Gulp Gulp Mmmmm Mmmm.........
Enjoy Making this yummy chaat and feasting over it!! 

434 : Sarson Ka saag / Mustard Greens Gravy

Sarson Ka saag is a popular vegetable dish in the Punjab region of India and Pakistan made from mustard leaves and spices. However, it is also popular in other neighboring states of Haryana and Rajasthan. Punjabis love e this served with Makki ki roti(Cornmeal bread) – each is incomplete without other.

Ingredients:

Mustard Greens (Sarson leaves)        1 Bunch      

Mustard Greens

Spinach ( Palak)                               1 Bunch

 Chopped Fenugreek Leaves              ½ cup

Finely grated Ginger                          2 Tbsp.

Finely chopped Green chilies              5 no.

Finely chopped tomatoes                   ½ cup

Ghee/ Oil                                          1 Tbsp.

Maize flour                                        2 Tbsp.

Salt                                                  To Taste

Butter                                                1 Tbsp.  

Cilantro for Garnish        

Method:

• Chop and clean all the greens. Wash really well, especially the mustard greens well to get rid of the mud or soil clinging to the stems.
• Combine mustard leaves, spinach, green chilies, and ginger with 1½ cups of water in a pan and cook on medium flame till the greens get cooked.
• Squeeze out saag and Keep aside to cool.  Keep the saag water aside.
• Blend the saag with tomatoes to a coarse paste in a mixer. Keep aside.
• Add maize flour in it and mix it well. The maize flour helps in making the saag smooth as well as thickening it and does imparts its flavor to the saag.
• Now pour the greens puree in a deep pan. i used the pressure cooker as while simmering the saag, it bubbles and splutters. So be careful and use a deep pan.
• Add the reserved water to adjust the consistency if necessary.
• Add the salt and cook for 7 minutes in simmer, while stirring continuously. or until well blended.
• Serve hot garnished with a dollop of white butter and cilantro.
• Serve the hot sarson Ka saag straight with makki di roti or Paratha and steamed rice.
• The best is to serve with makki di roti. Nothing beats this combination. 

425: Paneer Pasanda

Vegetarian cooking look and tastes a lot more delicious, as the soft color of paneer heightens the colors of the other ingredients.  Paneer not only look good, but tastes delicious also. Paneer Pasanda is a rich paneer delicacy.  Normally Paneer sandwiches filled with mashed paneer filling and  paneer sandwiches are deep fried and served in rich curry. But I slightly modified the recipe like, Paneer cubes are deep fried in oil and cooked in rich gravy masala. I omitted the sandwich part and made the recipe as simple.

Ingredients

Homemade OR Store Bought Paneer             400 gms

Green Capsicum                                          1 No

Salt                                                            To Taste

Pureed Big Tomatoes                                   2 No.

Ginger Paste                                               1 Tsp.

Green Chilies finely chopped                        2 no.

Ghee                                                         1 Tbsp.

Cooking Oil                                                 for Deep Frying 

Masala Powder

Red Chili Powder                                        1 Tsp.

Garam Masala Powder                                1 Tsp.

Coriander powder                                       ½ Tsp.

Fresh Cream                                               2 Tbsp.

For Paste

Cashew nuts                                               2 Tbsp.

Poppy Seed (Khus Khus)                             1 Tbsp.

Green Cardamon                                        2 no.

For Seasoning:

Cinnamon Stick                                        ½ no.

Bay Leaves                                               1 no.

Raisins                                                      1 Tbsp.

Method:

• Cut the Paneer into cubes, deep fry in oil till golden brown and drain and put into the cold water.

• Soak cashew nuts, poppy seeds and cardamom in half a cup of warm water for 20 minutes. When cashew nuts are soft, make a fine paste in the blender. Keep aside.
• Heat the ghee, add all seasonings. Now add the ginger paste, capsicum and green chilies. Fry it for 3 minutes in medium flame.
• Now add the paste and all masala powders and fry for a minute.
• Now add the tomato puree and cook till the oil separates and gravy become thick
• Now add sugar, Fresh cream and salt and mix it well.
• Now add 1 cup of water and salt. Boil the curry for 5 minutes.
• Now add fried paneer and cook for a couple of minutes.
• Paneer Pasanda is ready. Garnish with chopped coriander leaves.
• Delicious paneer Pasanda is ready to serve. Serve with Chapatti, Pulka and Nan.

• Note

Method of preparation to make the sandwiches

•  Keep about 50 gms paneer aside. This is for the filling.
•  Cut paneer into one and a half inch squares. The paneer pieces should not be more than a quarter inch thick.
•  Now cut each square into two triangles 
•  finely chop the green chilies.
•  Now in the mashed paneer add salt, green chilies, chopped coriander leaves, raisins, finely chopped cashew nuts, and chaat masala. Mix them well.
• paneer squares cut into 2 triangles filling for paneer pasanda
• Now keep about 2 tsp filling evenly on one of the paneer triangles and cover with the other paneer triangle. Press gently . Repeat with all the paneer pieces.
•  Take all purpose flour, salt, and chopped coriander leaves in a bowl. Add a little water at a time to make semi liquid batter.
•  Heat oil in a wok on medium heat; dip the paneer sandwiches in the flour paste and deep fry on medium heat until paneer is reddish brown. Drain and keep into kitchen paper.
• Now paneer sandwiches ready for Pasanda

424: Bhindi Masala 2/ Okra Stir Fry

This is simple and mouthwatering spicy stir-fried bhindi made from tomato, chick peas , and typical Indian curry ingredients. Okra is an amazing vegetable, not only does it taste good but it’s also rich in folic acid and vitamin B6 and also it’s a low calorie vegetable.

Ingredients:

 Frozen Okra                     1 pound

Green chilies                     3 No. (Slit lengthwise)

Cornflour                          ½ Tsp.

Frozen chick peas              ½ tin

Grated ginger                    2 Tbsp.

Tomatoes                          1 no (cut into cubes)

Salt                                  To Taste

Oil                                    for shallow fry

Masalas

Red chili powder                1 Tsp.

Coriander powder              ½ Tsp.

Garam masala powder        ½ Tsp.

Fennel powder(optional)     ¼ Tsp.

For Seasoning

Oil                                   1 Tsp.

Cumin seed                      ½ Tsp.

Fennel seeds                    1/8 Tsp.

Method:

• Snip off stems of Okra. Cut them into 2 to 2 1/2'' pieces.
• Sprinkle little salt and corn flour over them and toss , keep aside.
• Heat the oil in a pan and shallow fry the okras, till crisp and keep aside.
• In mean time combine all masala powders and mix them well. Keep aside.
• Heat the oil in a large skillet over medium-high heat. Add the cumin and fennel seeds and fry for a second.
•  Now add the chopped tomatoes, chick peas and Masalas powders and cover the pan and cook for a few minutes until tomatoes become soft. Stir if needed to avoid the mixture from sticking to the pan.
• Add fried bhindi (okra) and mix gently. Keep on heat for two minutes and then remove the pan.
• Serve hot with chapatti or roti.

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE:

Dahi Bhindi Masala                                                                 

Bharwan Bhindi Masala                     

Bhindi Masala - 1