Palak Paratha / Spinach Indian Flat Bread

You may love eating Palak Paneer, but what about the calories that you get in return. An other healthier option of having palak is, Palak Paratha... As per any diet plan, it is very important to have leafy vegetables. Leafy vegetables are typically low in calories and fat, high in protein and dietary fiber, high in iron and calcium. In this recipe, raw palak is used, so it is very high in nutrients value.



Ingredients:

• 3-4 green chilies
• 4-5 garlic flakes
• 1 tsp turmeric powder
• 1 tbsp cumin seeds
• 1 cup palak leaves washed and patted dry (Spinach Leaves)
• 2 boiled potatoes - mashed
• Fresh coriander Leaves
• wheat flour 2 cups
• 2 tbsp curd/ yogurt
• 4-5 tbsp refined vegetable oil
• 2-3 tsp ghee(clarified Butter) or butter for frying paratha’s
• water
• salt to taste

Time Required: 20 mins

Method:

1. Blend together green chilies, cumin seeds, garlic flakes, spinach leaves and coriander leaves in a grinder. The iron in spinach is poorly absorbed by the body unless eaten with vitamin C. So don't forget to squeeze a lemon in the mixture. 
2. In a plate or big bowl mix wheat flour, the blended mixture, mashed potatoes, turmeric powder, salt, water and oil.
3. Knead into medium soft dough. Knead well for 5-6 minutes. This process can be done quickly in a food processor. 
4. Cover with a wet cloth and let the dough sit for 20-30 minutes. Knead the dough again. 
5. Divide the dough into balls of equal portions, now roll one ball at a time in the form of a small puri.
6. Now cook on a tava/griddle, allow one side to cook when when you see tiny bubbles rise on the surface of the paratha. 
7. Turn repeat for other side. Drizzle some butter or ghee on each side and flip.

Serving:
Serve hot with chilled curd and pickles.

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Aloo Palak Sabzi / Potato & Spinach Curry

Ingredients

• 3 cups chopped spinach
• 2 Potatoes boiled 
• 2  onions chopped fine
• 1 tomato Chopped
• 2 Green Chilies
• Cumin seeds
• 1 tsp. clove powder
• 1 tsp cardamom powder
• 1/2 tsp. garam masala (mixture of many Indian Spices - available in Indian store)
• 1 tsp. red chili powder
• 1/4 tsp. turmeric powder
• 2 garlic Flakes - chopped
• 1" piece ginger grated
• 1 tsp. lemon juice
• 1/2 tsp. wheat or other flour
• Pinch of asafoetida/Hing
• 1 tbsp. butter or Oil
• salt to taste

Time Required: 45 Minutes

 

 

METHOD:

1. Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
2. Cover and boil over a high flame for 2 minutes. To cool quickly,  hold under running water in a colander.
3. Put in a blender, add green chili and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.
4. Cut the potatoes into big pieces and boil them in microwave for 5 minutes. Drain the potatoes, keep aside.
5. Heat the pan with 2 tsp ghee add the cumin seeds.
6. Add the ginger, onions and fry till very tender.
7. Add the tomato and further fry for two minutes.
8. Add all the dry masalas and fry till ghee/butter separates.
9. Add spinach and potatoes.
10. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
11. Just before serving, heat butter in a tiny saucepan and add the asafoetida/hing and pour over the vegetable and mix gently. 

Serving: Serve hot with naan or parathas or even rice.


Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

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Spinach/ Palak Rice

Ingredients:

• 1/2 bunch Palak / Spinach
• 1/2 cup Moong Dal / Pasi Paruppu / Green Gram Split
• 1 cup Cooked Rice
• 2 tsp Haldi/ Turmeric owder
• Salt to Taste

~ For Grinding:

• 4 to 5 Green Chilies
• 1/2 cup Grated Coconut
• 3 tsp Cumin Seeds/ Jeera 

~ For Seasoning:

• Oil 1 tbsp
• 2 tsp Mustard Seeds
• 4 -5 Garlic flakes -chopped

Time Required: 30 mins

Method:

1) Boil palak and moong dal in a pressure cooker    
    
                                   

2) Grind together grated coconut, green chilies and cumin seeds

3) Put a reasonable size heavy bottom pan on the range and heat oil. add seeds, allow to splutter then add garlic chopped and fry them for minute or so

4) Then add the cooked palak and moong dal, salt and turmeric 

5) Lastly add the blended mixture and mix it well and cook it for 3 to 4 minutes

6) Mix the above gravy with cooked Rice and serve hot with papad/tortilla and raw onion.

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Palak Paneer / Spinach and Cottage Cheese Curry

Ingredients:

• 1 bunch Palak leaves Washed
• 100 gms Paneer / Cottage Cheese
• 2 Onions -chopped
• 2 small Tomatoes - chopped
• 2-3 Black Pepper 
• 1 tsp Jeera / Cumin Seeds 
• 1 tsp Saunf / Fennel seeds
• 1 tsp Dhania / Coriander seeds Powder
• 2 Cloves
• 5-6 Garlic flakes
• 1' Ginger grated
• Everest Kitchen King Masala - 2 tsp Mixture of many Indian spices - Available in Indian store)
• Haldi/Turmeric powder - 1/2 tsp
• Oil / Butter
• Salt to taste

Time Required: 25-30 mins

Method:

Step 01) Take a large frying pan add a cup of water and allow the water to boil and then add spinach leaves for about 7-8 mins and transfer it to colander and place it under running water for immediate cool down and churn in to puree

Step 02)  In the same pan add cloves, fennel seeds, cumin seeds, coriander seeds and black peppers and roast them nicely  and grind the the spices in blender

Step 03)  Mince garlic flakes and ginger and keep aside.

Step 04) Heat oil in a pan, add the paneer/cottage cheese cubes fry for about 2 mins and transfer out on a paper towel to absorb excess oil.

Step 05)  In the same pan, add finely chopped onions fry till it turns to golden brown

Step 06)  Then add finely chopped tomatoes fry for 3-4 mins.

Step 07) Then add ginger & garlic paste and the blended mixture of dry roasted spices. Fry for another 2 mins.

Step 08)  Add turmeric and Everest kitchen king masala.

Step 09)  Now add the spinach puree, add water to make medium consistency gravy and salt to taste. 

Step 10)  Let it boil after 5 to 6 mins add paneer cubes. Simmer the gas and cook for another 5 mins.

Serving:  Serve hot with phulkas/ roti/ chapati. 

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