Kolmi Shaak Paneer Bhaja (Water Spinach & Paneer Stir Fry - Bong style

 

           This is my version of Kolmi Shaak (Water Spinach) cooked in a traditional homemade Bengali style. It can be cooked with eggplants or potatoes. However, in this recipe, I added few paneer cubes with a tempering of nigella seeds and dry red chili. I then garnished with roasted cumin powder for a lingering aroma. 

          

          It is best had with some hot steamed rice and a tsp. of ghee makes it more delicious. You can also enjoy with phulkas or parathas. Same method can be applied while preparing with any other greens. So check out the step by step pictorial recipe to prepare this popular and a healthy Bong recipe. 

• 2-3 bunches of Kolmi shaag (water spinach)
• 100 gms. paneer cubes
• 2 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 dry red chili, broken
• 1 onion, chopped
• 3-4 garlic cloves, crushed
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder

          Pick the leaves and few tender stems of the greens. Wash under running water and rinse well. Chop finely and keep aside. 

          Heat 1 tbsp. oil in a pan and fry the paneer cubes till light brown till. Soak them in warm water for 2-3 minutes. Then squeeze them and keep aside. Keep aside.  

 

          Temper the remaining oil with red chili and kalonji. Sauté for a few seconds. 

          Add the crushed garlic and sauté till light golden in color. Then add the onion and sauté till light brown.

          Now add the chopped greens, turmeric powder and salt to taste. Stir fry till all the moisture has evaporated.  

          When done, add the paneer cubes and roasted cumin powder. Mix well and serve with hot steamed rice, jeera rice or chapatis / parathas.

Pick the leaves & few tender stems of the greens. Wash under running water & rinse well.

                    Chop finely and keep aside. 

Heat 1 tbsp. oil in a pan & fry the paneer cubes till light brown till. Soak them in warm water for 2-3 minutes. Then squeeze them and keep aside.

 Temper the remaining oil with red chili & nigella seeds. Sauté for a few seconds. 

                   Add the crushed garlic & sauté till light golden in color. 

                    Then add the onion & sauté till light brown.

Now add the chopped greens, turmeric powder & salt to taste. Stir fry till all the moisture has evaporated.  

When done, add the paneer cubes & roasted cumin powder. Mix well.

         Serve with hot steamed rice, jeera rice or chapatis / parathas.

Methi Dal (Lentil cooked With Fenugreek Leaves)

 

             A great way to have your greens is by combining it with your favorite lentil. It turns nutritious and healthy. You also get the goodness of both iron and protein. In this recipe I have combined Tuvar Dal (pigeon pea lentil) with methi saag (fenugreek leaves) and prepared it in the South Indian style.

           

              I  gave a tempering of mustard seeds and curry leaves and finished it off with sambar powder. I added tamarind pulp to make it tangy. Water can be adjusted according to the consistency desired. Serve with hot steamed rice for a comfort meal. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare my version of this yummy dal. 

• 2 bunches methi (fenugreek) leaves, washed & chopped finely
• 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 dry red chili
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. tamarind paste
• 1 tsp. sambar powder

         Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside. 

          Heat oil in a pan and temper with mustard seeds, red chili and asafoetida. Allow it to splutter. 

          Then add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown in colour. 

          Add the chopped methi leaves and continue to fry on a low flame till the leaves are wilted.

          Add the boiled dal, salt, turmeric powder, tamarind paste, red chili powder and sambar powder. Simmer for 3-5 minutes. Serve with chapatti or steamed rice.

             Take 2 bunches of methi leaves, wash, rinse and chop it finely.

 

Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Whisk & keep aside. 

  Heat oil & temper with mustard seeds, red chili & asafoetida. 

    Add onion, ginger, garlic, green chilies & curry leaves. Sauté till 

    light brown in colour. 

Add chopped methi leaves & saute on a low flame till the leaves are wilted.

 Add the boiled dal, salt, turmeric powder, tamarind paste, red chili powder & sambar powder. 

                      Simmer for 3-5 minutes. 

                 Serve with chapatti or steamed rice.

Palak Matar Paneer (Cottage Cheese & Green Peas in Spinach Gravy - Punjabi Cuisine)

 

          Palak Paneer is a very popular dish on a North Indian Platter. This yummy dish has its origins from the state of Punjab. It is a wholesome and a nutritious preparation of cottage cheese and green peas in a spinach based gravy. So it is a very healthy choice with the goodness of iron, calcium and proteins. 

          This is a very common item prepared in every Punjabi household and is a main dish in any Dhabas you visit, where it is usually served with a dollop of cream or butter on the top. 

          You can enjoy Palak Matar Paneer with hot steamed rice, jeera rice or any Indian bread like butter naan or tandoori roti. A very simple and a rustic recipe, it is everyone's favorite recipe. So check out the step by step pictorial recipe to prepare this regional delicacy.

          Greens in general are loaded with iron, fiber, vitamins and calcium. They are healthy and essential for a well balanced diet. 

          Green Peas are a rich source of protein, fiber, vitamins and minerals. They are also low in carbs and calories.

          On the other hand, Paneer also contains few health benefits as it is high in calcium, protein and folate. It also improves digestion and is good for the heart. 

          So this recipe is a combination of three super foods. So go ahead and give it a try and serve them to your family for a well balanced meal. 

• 2-3 bunches of spinach, washed, drained and chopped
• 2 tbsp. mustard oil
• 100 gms. paneer cubes
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 2 green chilies, slit
• 1/2 cup green peas (I used frozen peas)
• 1//4 cup fresh cream
• 1-2 tbsp. butter

          Boil the spinach for 3-4 minutes. Refresh under running water and allow it to drain. Then grind into a smooth paste. Keep aside. 

         Heat 1 tbsp. oil in a non-stick pan and sauté the paneer cubes till light brown. Keep aside.

          Heat the remaining oil and add the onion. Sauté till light brown. 

          Now add the ginger-garlic paste and all the dry spices mixed with some water.
Fry till the oil separates. 

          Add the pureed spinach and green chilies. Simmer on low flame for 2 minutes.

          Add the green peas and give it a mix. Simmer till the gravy slightly thickens.  

           Now add the fried paneer, cream and butter. Give it a stir and switch off the flame. 

          Garnish with fresh cream and serve hot with naan or tandoori roti.

                     Boil the spinach for 3-4 minutes. 

                     Refresh under running water.

          Allow it to drain. Then grind into a smooth paste. Keep aside. 

        Heat 1 tbsp. oil & sauté the paneer cubes till light brown. Keep aside.

                 Heat remaining oil & sauté the onion till light brown. 

Add the ginger-garlic paste & all the dry spices mixed with some water. Fry till the oil separates. 

Add the pureed spinach & green chilies. Simmer on a low flame for 2 minutes.

Add the green peas & give it a mix. Simmer till the gravy slightly thickens.  

Add the fried paneer, cream & butter. Give it a stir & switch off the flame. 

      Garnish with fresh cream & serve hot with naan or tandoori roti.

Malabar Spinach Thoran (kerala style)

 

         Thoran is a Kerala delicacy that is not only nutritious, but very delicious and easy to prepare. It is a quick recipe and mildly spiced. You can prepare this dry stir fry dish with veggies like carrot, cabbage, beetroot, raw banana, okra or any greens by following the same method. 

          So let me share a Thoran recipe prepared with Malabar Spinach. I cooked in coconut oil for an authentic touch and flavour. Almost similar to Poriyal recipe from Tamil Nadu, it can be relished as one of the items in a Sadya meal or as a side dish with curd-rice, sambar rice, dal-chawal or chapatti. So check out the step by step pictorial recipe to prepare this delicacy.

• 2-3 cups Malabar Spinach, washed, drained & chopped
• 2 tbsp. coconut oil
• 1-2 dry red chilies
• 1 tsp. mustard seeds
• 1 onion, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder

To Grind - 

• 1/2 cup fresh coconut
• 1 tsp. cumin seeds
• 2-3 garlic cloves 
• 2 green chilies

          Grind the coconut, cumin seeds, green chilies and garlic coarsely and keep aside. 

         Heat oil in a pan and temper with dry red chilies and mustard seeds. Sauté for a few seconds.

         Now add the onion and curry leaves. Stir fry till light brown. Add the chopped greens, salt and turmeric powder. Mix well and and cook, covered till soft. 

          Now add the ground coconut paste and give it a toss. Stir fry for a minute. Enjoy as a side dish with steamed rice, sambar-rice, curd-rice or chapattis.

                                  Heat oil & temper with dry red chilies & mustard seeds. 

 Now add the onion and garlic. Stir fry till light brown.

                    Add the chopped greens, salt & turmeric powder. Cook, covered till done. 

                                  Add the ground coconut paste and give it a toss. 

                   Enjoy as a side dish with steamed rice, sambar-rice, curd-rice or chapattis.