Palak Mutter

Time 20 min

Ingredients
Spinach / palak leaves 2 cups

Mutter 1/2 cup

Chopped onion 1 medium size

Ginger 1/4 inch

Garlic 2 cloves

Green chilies 1-2

Amchur powder 1/4 tsp

Coriandar powder 1/4 tsp

Salt to taste

Oil 1 tbsp

Method

Cook mutter in 3 cups of water for 5-6 min. Keep it aside

Heat 1/2 tbsp oil in pan,  add onion fry till it turns golden brown. Then add garlic and ginger fry for 2-3 min. Then add spinach leaves and 1/2 cup water and cook for 5-6 min. Then switch off the flame and allow it to cool. Blend this mixture in blender to make smooth paste. Heat 1 tsp oil in pan, add mutter and spinach paste and simmer for 2-3 min. Then add coriander powder and amchur powder and salt. Cook for 2-3 min. Switch off the flame and serve hot with chapati.

Spinach / Palak Sev

Time 30 min  
Ingredients
Chickpeas flour /besan 1 cup
Spinach paste 1/2 cup or less (1 cup spinach leaves + 1/2 cup water)
Oil 2 tsp
Pepper powder 1/4 tsp
Ajwain powder 1/6 tsp
Salt to taste
Very thin powder of ajwain otherwise it will not pass through press machine otherwise keep 1/2 tsp ajwain in water and use that water for making batter
Oil for deep frying
Utensil: Sev Press Machine

Method

Take a mixing bowl, add besan, salt, red chili powder, pepper powder. In sauce pan heat 2 tsp oil then add it to the mixing bowl. Let it cool. Then add spinach paste to the mixing bowl. Mix well. The mixture will be very loose ( so the sev becomes soft. You can reduce the spinach paste if you want stiff sev) Keep it aside for 15 -20 min. Now insert this batter using spoon into the press machine. Heat oil in kadai, after it becomes hot turn flame to the medium, now press the machine and move your hand into circular manner. As soon as you finish the round, flip and fry from other side, and immediately remove from the oil. Keep it on tissue paper to remove excess oil. 

Spinach Bread Omelette

Ingredients

Bread slices 4-5

Finely chopped spinach 1/2 cup

Finely chopped onion 1/4 cup

Besan 2 tbsp

Corn flour / aararoot flour 2 tbsp

Chaat masala 1/4 tsp

Red chili powder 1/5 tsp

Water 2 tbsp

Salt to taste

Oil for shallow fry

Method

Make a batter adding all ingredients. Batter should be like idli batter. Dip the bread slice in batter on both sides, then again dip in soyachunk powder and shallow fry on non stick pan on both sides till golden brown. 
Serve with sauce.

Tip
Aararoot powder works as a good thickening agent and rich in proteins so i use aararoot powder instead of corn flour.

Variation
With same ingredients i added fresh crushed corn and brown bread. It tasted wonderful with mint chutney.

Spinach Soya Chunk Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Soya chunks 1 cup

Spinach leaves 3-4 cups

Onion 1 medium size chopped lengthwise

Garam masala 1/4 tsp

Ginger Garlic paste 1/4 tsp

Green chilies 2-3

Coriander 1 tbsp

Bay leaves 2-3

Pepper 1/2 tsp

Cloves 5-6

Ghee 2-3 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

1. Soak rice in water for 1/2 hour.

2. Heat the 1/2 tsp oil in pan, add soya chunks. Roast for 2 min then add 5-6 cups hot water to the pan, and 2-3 pinch of salt, boil for 10 -12 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya chunks, add fresh water, again squeeze water, repeat 2-3 times. Keep soya chunks aside.

3. Grind spinach, coriander and chilies in blender. Keep it aside.

4. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add bay leaves, pepper, cloves, onion. Fry till onion turns golden brown. Then add ginger garlic paste. Saute for few minutes. Add spinach  mixture. Fry for 4-5 min. Then add rice and saute for about 5-6 min on medium flame. Then add soya chunks. Mix well. Then add garam masala, saute for 2-3 min. Then add hot water and salt, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice and soya chunks. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 10-12 min till it is done. Serve with papad and salad.

Spinach Bhaji / Palak Sukhi Bhaji

Time 25 min

Ingredients

Spinach leaves 1 bunch

Moong daal 2 tsp

Copped green chillies 2

Crushed garlic cloves 3-4

Water 1 cup

Salt to taste

Oil 2tsp

Method

Soak moong daalin water for atleast 2 hrs.

Heat oil in pan. Add garlic and green chiles. After garlic becomes golden brown. Add chopped spinach leaves, soaked moong daal. Add 3/2 cup of water. Cover with lid and cook for 5-6 min. Then add salt, mix well and cook till it is done. If required water then add 2 tbsp of water. Serve with bhakari.

Spinach Carrot Cutlet

Time 40 min

Ingredients

Finely chopped spinach leaves 1 cup

Carrot 1/2 cup

Boiled potato 1/2 cup

Chopped green chilies 2

Grated ginger 1/2 tsp

Garam masala 1/4 tsp

Cornflour powder/aararoot powder 1 tsp

Lemon juice 1/2 tsp

Rava 2 tbsp

Salt to taste

Oil for shallow fry

Method

In a mixing bowl, mix all ingredients except oil & rava very well.  Make 7-8 balls. Take one ball, gently press to make flat round in shape, dip in rava, so that it get coated very well from all sides.
Heat oil on tava, shallow fry till golden brown. Flip up side down. Roast with little oil.

Serve hot with sauce or mint chutney.

Tip

Spinach and carrot, leaves water so shallow fry for more time to make it crispy. 

Hariyali Paneer

Time 15 min
Ingredients
Finely chopped spinach 2 cup
Paneer 150 gms
Boiled smashed potato 1/2 cup
Bread slices 6
Lemon juice 1 tsp
Chaat masala 1 tsp
Besan/chickpeas flour 1 tsp
Green chilies 2
Sugar 1/2 tsp
Salt to taste
Oil for frying

Method
Soak bread slices in water, squeeze water completely. Keep it aside.

Make paneer slices of size 2 by 1 inch. Apply chaat masala on paneer. Keep it aside.
Heat oil in kadai, meanwhile in a mixing bowl mix spinach and potato. Then add bread slices, lemon juice, sugar, Green chilies, besan, 2-3 pinch of chaat masala and salt.

Mix all ingreadients to make batter like bhaji but not watery. 

Then apply this mixture evenly on paneer, deep fry in kadai till golden in colour. Remove from oil, onto tissue paper. Cut the hariyali paneer at the center and serve with sweet, green chutney.

Palak Paneer

Time 15 min

Ingredients
Spinach / palak leaves 1 cup

Paneer cubes of 1 cm 1/4 cup

Chopped onion 1 medium size

Chopped tomato 1 medium size

Ginger 1/4 inch

Garlic 2 cloves

Green chilies 1-2

Salt to taste

Oil 1 tbsp

Method

Heat 1/2 tbsp oil in pan,  add onion fry till it turns golden brown. Then add tomato, garlic, ginger and fry for 2-3 min. Then add spinach leaves and 1/2 cup water and cook for 5-6 min. Then switch off the flame and allow it to cool. Blend this mixture in blender to make smooth paste. Heat 1/2 tbsp oil in pan, add panner and fry for 3-4 min till it turns light golden colour. Then add paste, salt and cook for 3-4 min. Switch off the flame and serve hot.

Spinach-Cabbage Bhajis

Time 20 min

Ingredients

Gram flour (Besan) 3/4 cup

Fresh chopped spinach leaves 1/2 cup

Chopped onion lengthwise 1/2 cup
Chopped cabbage 1/2 cup

Red chili powder 1/2 tsp
Cumin coriander powder 1/4 tsp

Chopped green chilies 1/2 tsp
Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Carom seeds (Ajwain) 1/4 tspWater 2-3 tbspPinch of baking soda

Salt to taste

Oil fry frying

Method

To make batter mix all ingredients in a mixing bowl. The consistency of the batter should be in such a way that if we hold it in spoon it should not fall so easily. It means it should not be very watery. Keep batter for 8 -10 min aside. Heat the oil in kadai. Make small balls and then deep fry in kadai. Fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Tip

The oil should not be very hot when u drop the balls in the kadai for frying. Because of this Bhaji will not get fried properly from inside.

Spinach / Palak Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Spinach leaves 3-4 cups

Onion 1 medium size chopped lengthwise

Garam masala 1/4 tsp

Ginger Garlic paste 1/4 tsp

Green chilies 2-3

Coriander 1 tbsp

Bay leaves 2-3

Pepper 1/2 tsp

Cloves 5-6

Ghee 2-3 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

Soak rice in water for 1/2 hour.

Grind spinach, coriander and chilies in blender. Keep it aside.

Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add bay leaves, pepper, cloves, onion. Fry till onion turns golden brown. Then add ginger garlic paste. Saute for few minutes. Add spinach  mixture. Fry for 4-5 min. Then add rice and saute for about 5-6 min on medium flame. Then add garam masala, saute for 2-3 min. Then add hot water and salt, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 10-12 min till it is done. Serve with papad and salad.

Spinach / Palak Wadi

Time 45 min

Ingredients

Spinach leaves big size 6-7
Chickpeas flour/ Besan 1 cup

Soaked jada poha paste 1 tbsp (optional)
Dhana jeera powder 1/4 tsp

Turmeric Powder 1/4 tsp

Freshly cut coriander 1 tsp

Ginger Garlic Green chilies paste 1 -2 tsp

Red chili powder 1/2 tsp
Water 1/2 cup or more

Tamarind paste 1 tsp

Jaggery 2 tsp
Salt to taste

Oil for shallow fry 1/4 cup
For tempering (optional)
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Sesame 1/4 tsp
Pinch of asafoetida
Oil 2tsp

Method

Clean spinach leaves with wet cloth. Keep it aside.
In a mixing bowl mix all ingredients, and make a paste like idli batter.
Divide the leaves of same size, make group of 3 leaves.
Now take leaves one by one. First take one leaf, ribbed sides facing up, spread the paste thinly on each of them, place the next leaf on top of the previous one then spread the paste. So accordingly you will make 3 leaves layer. Then roll firmly starting from the leaf tips to the stem end. If required tighten with cotton string.

Now place the roll in the steaming container. Steam for 30 minutes. Allow it to cool.

After cooling cut into desired size.

(optional)

Do the tempering. Heat the oil in saute pan, add cumin, mustard, sesame, pinch of asafoetida. Spread over the wadis.

Tip

U can add more red chili powder as per your taste

Spinach / Palak Paratha

Time 15 Min

Ingredients

Wheat flour  1 cup

Finely chopped spinach 1 cup

Finely chopped onion 1/4 cup

Carom seeds 1/4 tsp

Sesame seeds 1/4 tsp

Coriander 1 tsp

Turmeric powder 1/4 tsp

Chaat masala 1/2 tsp

5 in 1 masala 3/4 tsp or ginger garlic green chili paste 3/4 tsp

Cumin coriander powder 1/2 tsp

Salt to taste

Curd 1/2 Cup or less

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

In a mixing bowl add all ingredients except curd. Mix well. Then in this mixture add curd and make dough. Then knead the dough properly not too soft not too hard. Keep it aside for 1 hr. Make 4 -5 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with curd, tomato or chili garlic sauce, or any kind of pickle.

Spinach / Palak Bhajis

Time 20 min

Ingredients

Gram flour (Besan) 1 cup

Red chili powder 1/2 tsp

Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Fresh Spinach leaves 10-12

Carom seeds (Ajwain) 1/4 tsp

Water 1/2 cup
Pinch of baking soda

Salt to taste

Oil fry frying

Method

To make batter mix all ingredients except spinach leaves in a mixing bowl. The consistency of the batter should be in such a way that if we hold it in spoon it should not fall so easily. It means it should not be very watery. Keep batter for 2 -3 min aside. Heat the oil in kadai. Fold one spinach leaf then dip in the batter and then deep fry in kadai. Fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Tip

The oil should not be very hot when u drop the balls in the kadai for frying. Because of this Bhaji will not get fried properly from inside.