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Tag: spinach recipe

  • Palak Corn | Spinach Corn Sabzi

    Palak Corn | Spinach Corn Sabzi

    Palak Corn  is a delicious spinach side dish with corn kernels in it. It pairs well with roti or paratha.

    Those who read me regularly know that I love using spinach in my daily cooking. It is versatile, can be used in a wide range of dishes and most of all, everyone likes it at home. Spinach makes a good accompaniment with any Indian flat bread. Corn Palak is one such sabzi that I make sometimes.

    Nutrients in Spinach:

    Spinach is rich in niacin, zinc, protein, fibre, vitamin A, C,E, K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosporous, potassium, copper and manganese. It is low in fat and cholestrol.  With so much of nutrients and we being vegetarians, I find it good  to use this green leaf often.

     

    The other dishes of Spinach on blog are

    Over to the recipe of Palak Corn | Spinach Corn Sabzi

    palak corn

    Ingredients:

    • 2 clusters Spinach
    • 1 bowl corn kernels
    To make a paste:
    • 1 onion
    • 1 tomato
    • 2 green chilly
    • 1 inch ginger
    • 8 cloves garlic
    • 8 cashews
    • 1 tablespoon melon seeds
    Other ingredients:
    • 2 teaspoon oil
    • 1/4 cup fresh cream ( I used homemade)
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin
    • 1/4 teaspoon garam masala powder
    • 1/2 teaspoon chilly powder

    Method:

    1. Remove the stalk of spinach leaves, coarsely cut, wash and blanch it. Once it is cool, make a paste of it.
    2. Soak cashew and melon seeds for sometime.
    3. Grind ingredients under “to make a paste”
    4. Thaw the frozen corn and boil with a little salt.
    5. Heat oil in a pan, add cumin and put the paste into it. Put a little turmeric powder to it. Saute for sometime. Add garam masala and the chilly powder.
    6. Once the raw smell is gone, add the spinach puree to it.
    7. Put salt and corn kernels to it.
    8. Let boil for sometime.
    9. Blend the cream well and mix it. Corn Palak is ready to serve.
    10. Serve hot with phulka, roti or naan.

    Take a tip: If you are using fresh corn, cook them in the pressure cooker.

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    palak corn
    Evergreendishesdev

    Palak Corn

    Palak Corn makes a good dish with any Indian flat bread. It is tasty and lip smacking good. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: accompaniment, kids favourite, lunch ideas, Main Course, sabzi
    Cuisine: north indian
    Ingredients Method Notes

    Ingredients
      

    • 2 clusters spinach
    • 1 cup corn kernels
    To be made to a paste
    • 1 onion
    • 1 tomato
    • 1 inch ginger
    • 8 cloves garlic
    • 2 green chilly
    • 6 cashew
    • 1 tbsp melon seed
    Other ingredients
    • 2 teaspoon oil
    • 1/4 cup cream
    • 1/4 tsp garam masala
    • 1/2 tsp chilly powder
    • 1/2 tsp cumin
    • salt

    Method
     

    1. Remove the stalk of the spinach leaves, wash and blanch them. When cool grind to a puree.
    2. Thaw the corn kernels. If using, fresh corn, boil them for sometime.
    3. Grind the ingredients under “To  be made to a paste”
    4. Heat oil in a pan , add cumin, as it splutters, put the paste to it. Saute for sometime until the raw smell goes. Add turmeric powder, garam masala, chilly powder and salt to it. Mix well and let the flavours imbibe.
    5. Put the corn kernels to it. Let boil for a minute. Add the cream to it, mix and serve with any indian flat bread. 

    Notes

    • I have used frozen corn. If using fresh corn, cook them in the pressure cooker with a little salt.
    • Soak cashew and melon seeds in water for sometime, it eases grinding.

    A few spinach recipes from my co-bloggers:

    Pin it for later :

    palak corn
    Palak corn

     

     

     

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  • Nawabi green cutlets

    Nawabi green cutlets

    It’s been sometime I have put any fried snack here. Summer has atlast vanished Now, the weather is good, it’s raining at times but pleasant. Loving this weather and the splendid climate ! Well, it’s hinting me to make some fried snacks to binge. Today, I present to you Nawabi  Green Cutlets. (more…)

  • Restaurant style Veg Hariyali

    Restaurant style Veg Hariyali

    Veg Hariyali is a tasty accompaniment that goes well with any Indian flat bread. Various vegetables are cooked in spinach puree garnished with some spices.

    “Mamma, what is the curry or sabzi that you have made  along with chapati? ” is the pertinent question that I get each day. Well, accompaniments do enhance the taste of food that we eat. Spinach makes a great accompaniment. Here, is another kind of  side dish that you can make with roti or nan. It is known as  Veg Hariyali.

    Spinach can be used in various dishes. It is healthy and packed with calcium. This accompaniment is made in spinach base along with various vegetables. My other spinach recipes, do check it here:  Five ways to use Spinach

    veg hariyali

    What goes in Veg Hariyali ?

    • Spinach : It is one of the essential ingredient to make veg hariyali. The leaves are seperated from the stalk and blanched.
    • Onion
    • Assorted Vegetables : I have used beans, carrot, and capsicum, You may use other vegetables as green peas, sweet corn kernels. The vegetables including onion are cut into big chunks here.
    • Green chilli
    • Ginger : For that good taste
    • Garlic : Lends a good taste but you may avoid it.
    • Pepper powder
    • Pomegranate powder : I usually have it  handy in my pantry.
    • Chaat Masala
    • Chilly powder
    • Milk
    • Salt
    • Oil

     

    Evergreendishesdev

    Veg Hariyali

    5 from 3 votes
    A tasty accompaniment which goes well with any Indian bread.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: accompaniments, curry, dinner, lunch, Side Dish, vegetable in gravy
    Cuisine: Indian, north indian
    Calories: 150
    Ingredients Method Notes

    Ingredients
      

    • 2 clusters spinach
    • 15 french beans
    • 2 carrots
    • 1 onion
    • 1 capsicum
    • 2 tsp oil
    • 1/2 inch ginger
    • 4 cloves garlic
    • 2 green chilly
    • 1/2 tsp pepper powder
    • 1/2 tsp pomegranate powder
    • 1/2 tsp chaat masala
    • 1/2 tsp chilly powder
    • 1/4 cup milk

    Method
     

    1. Cut the veggies into slightly big chunks.
      veggies
    2. Remove the stalk of spinach and cut it.
      spinach
    3. Boil the beans and carrot al dente.
      veggies boiled
    4. Blanch the spinach leaves.
      spinach blanched
    5. Grind spinach along with ginger, garlic and green chilly to a puree.
    6. Take oil in a pan. Add cumin, as it splutters, put in the onion.
      onions being sauted
    7. Once it turns translucent, add capsicum. Let cook until al dente.
      capsicum to be added
    8. Put the puree. Let cook for sometime.
    9. Add the veggies. 
      Put the veggies
    10. Add the dry spices.
      Throw in the dry spice powders
    11. Give a stir, let cook for sometime. Then, add milk to it.
    12. Let cook for a minute. Veg Hariyali is ready to serve.
      Veg Hariyali

    Notes

    Other veggies can be used here.
     

    About the event :

    Sending this to Foodies_Redoing Old Post 118 . It is a fortnightly event, we work on an old post either by editing the text pictures or both. Here, I have changed the pictures. The pin it picture was missing.

     

    veg hariyali
    veg hariyali

    If you ever make this recipe, do take a picture of it and tag it @foodiejayashree on Instagram or @evergreendishes on Facebook

    Do share it with your family and friends.

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  • Spinach chutney / Palak chutney

    Spinach chutney / Palak chutney

    Spinach chutney is  one of the lesser known accompaniment to many. It pairs well with hot steamed rice. It is ideal to serve with chapati or jowar roti too.

    Chutneys form an integral part of the lunch menu in many households, it can be served both with plain rice or the flat breads. Here is one kind of chutney, that is sure to be a crowd pleaser. Spinach chutney is not only healthy but also tasty.

    Spinach is a super food consisting of Vitamin A and K, magnesium,iron , folate and potassium. It helps increase insulin level. lower blood pressure, prevents cancer, good  for asthamatic patients. Being rich in dietary fibre, it helps in preventing constipation. One needs to find ways to incorporate spinach in their diet.

    My other posts of this wonderful spinach can be read here in the post 5 ways to use spinach

    Spinach chutney / Palak chutney

    Spinach Chutney Recipe / Palak Chutney

    Ingredients:
    • spinach leaves of 2 bunch
    • green chilly 3-4
    • methi seeds 1/2 tsp
    • coconut 1/2 bowl
    • tamarind pulp 2tsp
    • salt to taste
    • oil

    Instructions

    1. Remove the stalk of spinach leaves.Chop and put them in water. All the impurities settle down. Put them in a colander.
    2. Take a drop of oil and roast the fenugreek seeds. Put them aside.
    3. Add half teaspoon of oil, add the green chilly and then the spinach leaves and salt . Let cook for a while. Switch off the gas and let cool.
    4. Grind all ingredients together in a mixer.
    5. To serve;
    6. Make seasoning with a little asafoetida anda pinch of turmeric powder. Add it to the prepared chutney and serve.
    Notes
    Adjust the amount of green chilly to your preference.
    About the event:
    This is an old post which I have redone with better pictures. Sending this Foodies_Redoing Old Post 38. It is  a fortnightly event where we work upon an old post.

     

    Spinach chutney / Palak chutney

    Spinach Chutney / Palak chutney

    Serve this chutney with hot rice and ghee, it tastes yum. It can also be eaten with jowar roti.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Course: chutney,
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 2 bunch spinach
    • 4-5 green chilly
    • 1/2 teaspoon methi seeds
    • 1/2 bowl coconut
    • 2 teaspoon tamarind pulp
    • salt to taste
    • oil

    Method
     

    1. Remove the stalk of spinach leaves.Chop and put them in water. All the impurities settle down. Put them in a colander.
    2. Take a drop of oil and roast the fenugreek seeds. Put them aside.
    3. Add half teaspoon of oil, add the green chilly and then the spinach leaves and salt . Let cook for a while. Switch off the gas and let cool.
    4. Grind all ingredients together in a mixer.
    5. Make seasoning with a little asafoetida anda pinch of turmeric powder. Add it to the prepared chutney.

    Pin it for later:

    Spinach chutney

     

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Exotic Spinach Salad for Doctor’s Day

    July 1 is celebrated as “National  Doctors  Day ” in India . These professionals spend and dedicate a lot of their time in the service of humanity. They treat the sick and assure to give all the help that they can, for the inevitable, no one can avoid. A yeoman service to the society. On this day, I present a spinach salad, dedicated to all the doctors.

    (more…)