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.

Mixed Dal Palak

 

                This is a simple homemade style Palak Dal (spinach lentil) that is popular in most of the regions of India but with slight variations in the method of cooking and in the choice of ingredients. Today I bring to you the South Indian version prepared with mixed lentils. You may add some sambar / rasam powder to make it more flavorful.

                Whichever way this Dal-Spinach Combo is cooked, it simply tastes delicious. It is equally healthy and nutritious as it is loaded with iron and proteins, which is very essential for a well balanced diet. Enjoy it with rice or any Indian flat bread for a satisfying and a wholesome meal. So check out the step by step pictorial recipe to prepare it.

Ingredients - 

• 1/2 cup mixed lentil, soaked for an hour
• 1 bunch of spinach, chopped
• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• salt to taste
• 1/4 tsp. tamarind pulp
• coriander leaves, to garnish

Tempering - 

• 1-2 tbsp. ghee
• 2 dry red chilies
• 1 tbsp. garlic, chopped
• 1 sprig curry leaves
• 1 tsp. Kashmiri red chili powder

          Pressure cook the dal in 1 & 1/2 cups water for 2-3 whistles. Mash well and keep aside. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida. Sauté for a few seconds.

          Add the onion and stir fry till light brown. Then add the ginger-garlic paste, turmeric powder, roasted coriander & cumin powder. Drizzle some water and sauté for a minute.

          Now add the chopped spinach and sauté till it is nicely wilted and cooked well. 

          Add the boiled dal, salt to taste and tamarind pulp. Give it a mix and adjust the consistency by adding more water if needed.

          Simmer on a low flame for 4-5 minutes. When done, switch off the flame and transfer to a serving dish.

          For the tempering - Heat ghee in a tadka pan and fry the dry red chilies, garlic and curry leaves till the garlic changes colour.

          Now switch off the flame and add the red chili powder. Give it a mix and immediately pour it over the cooked dal. 

           Garnish with coriander leaves and enjoy with hot steamed rice or any Indian flat bread. 

          

Pressure cook the dal in 1 & 1/2 cups water for 2-3 whistles. Mash well & keep aside. 

Heat oil & temper with mustard seeds, cumin seeds & asafoetida. Sauté for a few seconds.

                        Add the onion and stir fry till light brown. 

Add ginger-garlic paste, turmeric powder, roasted coriander & cumin powder. 

Drizzle some water and sauté for a minute.

        Add the chopped spinach & sauté till it is nicely wilted & cooked well. 

Add the boiled dal, salt to taste & tamarind pulp. Give it a mix and adjust the consistency by adding more water if needed. Simmer on a low flame for 4-5 minutes. When done, switch off the flame & transfer to a serving dish.

Heat ghee in a tadka pan & fry dry red chilies, garlic & curry leaves till the garlic changes colour. Switch off the flame & add red chili powder. Give it a mix.

                  Immediately pour it over the cooked dal. 

Garnish with coriander leaves & enjoy with hot steamed rice or any Indian flat bread. 

Spinach Rava Dhokla (Steamed Semolina Cake - Gujarati Style)

 

           Check out this healthy and a very popular Gujarati snack with a difference. I added some spinach puree to make it more nutritious and appealing to the eyes. This is an instant version, where I have used rava / semolina to make these delicious and fluffy small bites. 

          The procedure remains very much the same as you usually make Dhoklas. It can be prepared in no time and is a very good option for breakfast or as an evening tea time snack. These Dhoklas are also great as a lunch box meal too. So check out the step by step pictorial recipe to prepare this yummy steamed snack. 

Dhokla Batter - 

• 1 cup rava / sooji / semolina
• 1 cup spinach, blanched & pureed
• 1/3 cup yoghurt
• salt to taste
• 1 tbsp. oil
• 1 tbsp. lime juice
• 1 tbsp. ginger, grated
• 1-2 green chilies, chopped
• 1 tsp. eno fruit salt

Tempering--

• 1-2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tbsp. sesame seeds
• 1 green chili, chopped
• 1 sprig curry leaves

Garnish--

• 1 tbsp. fresh grated coconut
• 1 tbsp. coriander leaves, chopped

         In a mixing bowl, mix together all the above mentioned ingredients for the Dhokla batter, (except eno salt) with required quantity of water. The batter should be of pouring consistency just like idli batter. Keep aside for 15-20 minutes.

          Mix eno fruit salt to the batter and 1 tbsp. water. Give it a mix. Immediately Pour the batter into a greased steel plate / cake tin / container and steam for 15-18 minutes on a low flame. Keep aside to cool down. Then invert it over a plate and cut into slices.

          For the tempering, heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves, green chilies and sesame seeds. Sauté for a few seconds. Add 2 tbsp. water and then switch off the flame. 

          Pour this tempering over the steamed Dhoklas. Garnish with fresh grated coconut and coriander leaves. Enjoy with any chutney of your choice. 

In a mixing bowl, mix together all the above mentioned ingredients for the Dhokla batter, (except eno salt) with required quantity of water. 

The batter should be of pouring consistency just like idli batter. Keep aside for 15-20 minutes.

Mix eno fruit salt to the batter & 1 tbsp. water. Give it a mix. 

Immediately pour the batter into a greased steel plate / cake tin / container & steam for 15-18 minutes on a low flame. Keep aside to cool down. 

                 Then invert it over a plate & cut into slices.

For the tempering, heat oil in a pan & temper with mustard seeds. After it stops spluttering, add the curry leaves, green chilies & sesame seeds. Sauté for a few seconds. Add 2 tbsp. water & then switch off the flame. 

                   Pour this tempering over the steamed Dhoklas.

             Garnish with fresh grated coconut & coriander leaves. 

                  Enjoy with any chutney of your choice. 

Palak Paneer (Cottage Cheese In Spinach Gravy - Punjabi Style)

 

            Palak Paneer is a most popular dish from the State of Punjab where it has originated. It is cottage cheese cooked in a spinach based gravy. A very common item on the menu in every Punjabi household and Dhabas, it is a delicious treat best enjoyed with butter naan or tandoori roti. 

          It also goes well with jeera rice or veg. pulao. A very simple and a wholesome healthy preparation, it is everyone's favorite recipe. So check out the step by step pictorial recipe to prepare this decadent dish. 

• 2 bunches spinach, roughly chopped
• 100 gms. paneer cubes
• 2 tbsp. butter
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. garlic, chopped
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• salt to taste
• 1 tbsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tsp. lime juice

          Boil the spinach for 3-4 minutes. Refresh it and drain well. Then grind into a smooth paste. Keep aside. 

          Heat 1 tbsp. oil in a pan and fry the paneer cubes till light brown. Immediately dip them in 1/2 cup water so that it turns soft. 

          Add the butter to the same pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. 

          Add the chopped garlic and sauté till it changes colour. Add the onion and continue to sauté till light brown. 

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

          Add the pureed spinach, salt and the water in which the paneer is soaked.  Mix well and simmer on low flame for 4-5 minutes or till the gravy thickens to a desired consistency.

          Add the fried paneer and kasuri methi. Give it a stir and keep it covered for 1-2 minutes.

          Garnish with grated paneer and serve hot with naan or tandoori roti.

                      Boil the spinach for 3-4 minutes. 

                         Refresh it and drain well. 

                       Blend into a smooth paste. Keep aside. 

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

               Immediately dip them in 1/2 cup water so that it turns soft. 

Add the butter to the same pan & temper with cumin seeds & asafoetida. Sauté for a few seconds. 

                Add the chopped garlic & sauté till it changes colour.

                Add the onion & continue to sauté till light brown. 

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

Add the pureed spinach, salt & the water in which the paneer was soaked.  Mix well & simmer on a low flame for 4-5 minutes or till the gravy thickens to a desired consistency.

Add the fried paneer & kasuri methi. Give it a stir & keep it covered for 1-2 minutes.

 Garnish with grated paneer & serve hot with naan or tandoori roti.