Posts tagged ‘palak’

July 13, 2015

Soya Palak Curry

Most of the days…I’m always in search of recipes where palak can be added. I’ve come across few recipes online and as usual have mixed 2 to 3 recipes and here it is the final version 🙂
This recipe is very simple n easy to prepare….tastes really yumm !

Ingredients :

1. Onions chopped – 2 medium

2. Jeera Powder – 1 tsp

3. Dhaniya powder – 1 tsp

4.Haldi / turmeric powder  – big pinch

5. Red Chilli Powder – 1/2 tsp

6. Jeera powder – 1/2 tsp

7. Amchur Powder – 1/2 tsp

8. Ginger Garlic Paste – 1 tsp

9. Soya Chunks – 1 cup

( Put the soya chunks in luke warm water for a minute and squeeze the water out. Repeat this twice )

10. Pudina Chutney (optional ) – 1 to 2 tsp

11. Palak Paste – 1 to 1 1/2 cup

Method to prepare palak paste :

Wash the leaves. Add these leaves to boiled water .Let it sit for for 5 min. Drain the water and grind the leaves to a fine paste.

Method to cook :

Heat oil and add Jeera . Then add onions and cook well. Add Dhaniya powder , turmeric, red chilli powder and amchur powder .cook well .

Add Ginger garlic paste and cook till the raw smell vanishes. Now, add soya chunks and mix well. Close the lid and allow it to get well cooked.
Once done, add palak paste . Mix well and close the lid for 2 minutes. Then, add pudding chutney (optional) and mix well.

Serve hot with roti .

August 24, 2012

Corn Palak Curry

Preparation time : 10 min

Cooking time : 40 min

Serves : 3 to 4


1. Spinach – 1 1/2 cups (washed and chopped)

2. Onion, chopped – 1/2 cup

3. Tomatoes, chopped – 1 cup

4. Corn -1/2 cup

5. Green chillies -2 slit length wise

6. Ginger paste- 1/4 tsp

7. Coriander powder- 1/2 tsp

8. Amchur – 2 pinches

9. Cumin seeds- 1/4 tsp

10. Turmeric powder -1/4 tsp

11.Chilli powder – 1/2 tsp

12. Bay leaves -1

13. Oil -1 tsp

14. Butter-1/2 tsp

15. Salt to taste

16. garam masala – a big pinch


Heat  a tablespoon of oil in a kadai and fry the onions till golden brown.Then add the chopped tomatoes and green chillies.Cook for 3-4 mins. Once the tomatoes are well cooked add the chopped spinach and cook for 5 mins.
Allow the mixture to cool and blend it to a puree. Keep aside.
Add butter in a pan and add cumin seeds.Once the seeds start to splutter ,add the bay leaf,ginger paste,turmeric,red chilli powder,coriander powder,amchur,garam masala.Fry them for 5 mins. Add the corn to the fried masala and then let the corn cook for 3 mins.
Add the spinach paste to this and cook for 15 mins.

Serve hot with rotis.

Linking this recipe to Jagruti’s SUPER FOOD SUPER POWER EVENT


Linking this to Kaveri’s SHOW ME UR HITS Eventand Sangee’s SHOW ME UR HITS Event

July 14, 2011

Aloo Palak (south indian style)


1. Potatoes (boiled,peeled and cubed into equal pieces) – 2

2. Palak / Spinach – 1/2 big bunch

3. Onions sliced – 2 medium

4. Green chillies slit -2

5. Garlic flakes crushed – 3

6. Curry leaves – few

7. Jeera / Cumin seeds – 1/2 tsp

8. Dhaniya powder /  Coriander powder – 1/2 tsp

9. Red chilli powder – 1/2 tsp

10.Garam masala powder – 2 big pinches

11.Jeera powder – big pinch

12. Salt to taste

13. Oil – 1 tbsp


Boil a cup of water and add palak, onions and green chillies. Let it boil for  5 to 8 minutes. Let it cool and make a paste of it.

Heat oil in a cooking vessel, add jeera. Once the jeera splutters add crushed garlic and curry leaves and fry for sometime.
Now, add the boiled palak paste, dhaniya powder chilli powder, jeera powder and salt. Mix well. Cook well till oil seperates completely. Keep stirring in between.
Now, add potato pieces and mix well. Add 1/2 cup water and cover  with lid. Cook till you get the desired consistency. Add salt and in the end add garam masala. Mix well and serve hot with rotis / rice.

June 8, 2011

Low Cal Palak Paneer

Here it goes the recipe..
1. 2 bunches spinach, cleaned, shredded
2. 100 gms. paneer made from cows milk
3. 1 flake garlic, crushed
4. 1/2 tsp. ginger grated
5. 2 green chillies finely crushed
6. 1/4 tsp. cumin seeds
7. 1/4 tsp. sugar
8. 1/2 tsp. wheat flour
9. 3-4 pinches turmeric powder
10. 3-4 pinches cinnamon clove powder
11. 3-4 pinches asafetida(Hing) powder
12. 1 pinch garam masala powder
13. Salt to taste
14. Lemon juice to taste

Method :

Wash and drain spinach. Boil in minimal water till soft and bright. Drain, cool, grind with flour, ginger, garlic, chillies.Heat a heavy or nonstick pan, add seeds. When roasted add asafetida and ground spinach.
Add all other ingredients, except paneer and lemon juice. Stir, cover and simmer for 3-4 minutes.
Add paneer and lemon juice, stir gently. Simmer further for 2 minutes.
Pour into serving dish. Serve hot with wheat flour phulkas, or steamed brown rice.

Note: Most other veggies may be similarly cooked by using the oil-less tempering
method as used above.

June 8, 2011

Palakura Pappu (Spinach Dal)


1.Tur dal/kandi pappu – 1 small cup.
2.Palakura/palak/spinach(chopped and tightly packed) – 2 cups.
3.Onion – 1 chopped.
4.Turmeric powder –  big pinch.
5.Slit green chillis – 3.
6.Ginger chopped finely – 1/2 tsp.
7.Salt to taste.
8.Water –  1 to 1 1/2 cups (depending on the consistency u want).
9. For seasoning/tempering:
      Mustard seeds / aavalu – 1/2 tsp
Cumin seeds / jeera – 1/2 tsp
Urad dal / minapappud –  1/2 tsp
Garlic cloves – 3 to 4 crushed
Dry Red Chillies (remove the seeds) – 3 to 4
Curry leaves / karvepaku – 10 to 12
Oil -2 to 3 tsp
Ghee – 1/2 tsp (optional)
Method 1:
Firstly, pressure cook dal along with palakura, onions, slit green chillies,chopped ginger and turmeric powder by adding 1 1/2 to 2 cups water.
Pressure cook till 3 to 4 whistles.Heat oil in a cooking vessel, add mustard seeds and once they start spluttering add cumin seeds,urad dal,crushed garlic,red chillies and curry leaves and stir fry for 30 seconds.To this, add the pressure cooked dal along with salt and mix well.
Cook open on slow to medium flame for 6 to 7minutes till you get the desired consistency.

Method 2:

To retain the nutrient value of spinach another method of cooking this dal can be opted. Instead of pressure cooking the spinach, cook onions and spinach along with the tempering.

Then,add the pressure cooked dal to the well fried spinach mixture and mix well.

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