As a child, I always shared a love-hate relationship with spinach, and was often compelled to gulp down this vegetable after long stares from my parents.
Somehow, hearing my parents talk about “ The nutritional benefits of Palak” never really convinced me to embrace the dishes of Spinach. However, when the muscled “Popeye” told me the same, albeit not in so many words, I started wanting those spinach cans stacked up in our refrigerator.
Benefits of Spinach
Spinach is a perfect blend of both yumminess and nutritional value.The key components of Spinach: Iron, Vitamins(K,A, B2, C), Folic Acids, Manganese, Magnesium help in strengthening our bones and improve the quality of blood that flows in our systems.
Below, I have compiled some appetizing recipes of spinach that would be a delight to cook and eat.
The most common and one of the most popular spinach dishes in our households! The recipe is as exciting as the dish. Read on to make your favourite Palak Paneer at home:
Start by washing the spinach, and blanch it by boiling it in water for 2 minutes. Now drain excess water out of it and cool it for a minute or two. Transfer the spinach to a mixer and add 1-2 green chillies until you get a smooth puree. Alongside, add a tablespoon of oil in a non-stick pan and heat on a medium flame. Add Paneer cubes(out of 150gm Paneer) to this and fry till the sides become brownish.
Now heat one tbsp of oil, 1tbsp of butter at a medium flame and add 1tsp of cumin seeds and saute them for 30 seconds. Add finely chopped onion and fry till it gets a golden colour.
After this add 1tsp ginger-garlic paste and stir-fry for another 30 seconds. Now add the spinach puree and salt and cook for 2-3 minutes. Add 1/3 cup of water , stir it well and let it come to a boil.
Now add the fried paneer cubes and continue cooking for 3-4 minutes.
Add 1tsp of lemon juice , 1/2tsp of kasturi methi and pour 2 tbsps of milk cream after turning off the flame.
Transfer it to a bowl, and now your Palak Paneer is ready to be served hot with tandoori roti, kulcha and butter naan.
Palak Coconut Kadhi
This is a treat for Kadhi lovers. It’s Kadhi but with a twist of Spinach! The tanginess of Kadhi is combined with the nutrition of spinach to deliver a mouth-watering mix!
Start by mixing 2tbsps of besan and 3/4 cup of curd in a bowl and whisk well for no lumps.
Now put 2 and 1/2 tsp of oil in a deep microwave bowl and heat on high temperature for a minute. Add 2 cloves, 12 cinnamons, 1 bayleaf. 6 curry leaves, 1/2 tsp of cumin seeds, 6 curry leaves, 1/2 tsp of mustard seeds. 1/4 cup of finely chopped onions. 3/4 tbsp of finely chopped green chillies, 1 1/2 tsp of finely chopped ginger, 1/4 tsp of turmeric powder. 1/2 tsp of chilli powder, salt to taste and microwave on high temperature for another 2 minutes with stirring once at the end of 1st minute.
Now add the besan-curd mixture and 1 and a 1/2 cups of coconut milk to this mix and blend it well. Heat this mixture for 3 more minutes in the microwave with stirring once at half of the time interval. Put 6 spinach leaves on the turntable and heat at high temperature for a minute in the microwave.
Now mix the spinach leaves with 1/2 cup of the prepared kadhi mixture in a mixer to a smooth puree. Add this to the remaining kadhi, blend it well and heat it in the microwave at high temperature for 2 more minutes. Serve hot with coriander.
One of the quickest and the most delicious recipes of all times. Our crusty Kebabs with a flavour of greens make them taste even better!
Start by mixing1 1/2 cups of boiled and mashed potatoes, 1/4 cup finely chopped french beans, 1/4 cup finely chopped carrots, 1/2 cup of shredded spinach leaves, 2 tbsp of chopped coriander, 2 tbsp of chopped green chillies, 1 tbsp of chopped ginger,
2 tsp of fresh bread crumbs, a few drops of lemon juice, salt to taste and divide into 8 equal portions.
Shape each portion into a round shape and press gently to flatten the kebabs. Now deep fry the kebabs till they are golden brown. Drain the extra oil on an absorbent paper. Serve this hot.
Baked Spinach with Mushroom and Cheese Sauce Recipe
An exotic dish with the goodness of spinach, mushrooms and cheese
Boil water and blanch 40 gm spinach. Once done, shift it to some cold icy water for a while. Do not throw away the water used to cook the spinach.
Clean the eggs(1 and 1/2 egg yolks , beaten)Drain out all the water from the spinach completely. Add the spinach, 1 Tbsp cream, 3/4 egg yolk, salt, pepper and a hint of nutmeg in a mixer and blend together. Now butter the dish, which is to be used, a little bit. Add some grated Parmesan cheese into the dish. Lay out the spinach mixture smoothly into the dish. Now heat up the spinach water and put it into a big bowl. Place the dish with the spinach mixture inside the water for it to cook. Put this entire set inside the oven for 15 minutes at 180 degree c. For the Mushroom and Cheese Sauce.Cook the mushrooms in water till they are nice and moist. Add a bit of butter into it. In another pan mix together 100ml wine and the cheese and let it cook on low heat. Add the sauteed mushrooms(10gms) into the sauce, mix well and remove from heat. Place this rich and cheesy sauce over the baked spinach.
This is yummy and easy to make.
Fry 300 gm shredded spinach and put it on an oil absorbent paper. Heat the wok, throw in the 15gm garlic and add 5gm onion, 3 gm chilly and spinach along with salt to taste. Toss all the vegetables together in the wok for 30 seconds which will impart a smoky flavor and blend the ingredients together. Serve hot on the plate.300 Gram Spinach, shredded.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 bag of spinach to the skillet and cover and allow it to cook 5 minutes. Stir in 1 and a 1/2 tsps of garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with 1/4 cup of grated Parmesan cheese to serve.
And remember – the spinach that you grow at Farmizen, in your mini-farm, is always chemical-free.