How To make Indian Style Spinach
1 Bunch spinich
1 Oil
Black mustard seeds Crushed red chillis Turmeric Mint Yoghurt Lemon juice Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds and chillis and heat until mustard seeds begin to pop. Then add spinich and a tiny bit of water, cover, and cook on low for a few minutes, until spinach is practically done. Turn off heat, and add quite a bit of mint; stir it in well. Add a cap of Real Lemon (c), or fresh squeezed. Add two large dollups of yogurt--about 1/3 as much in volume as the spinach before cooking.
Stir well and eat. I forgot one step: Before covering and cooking spinich, sprinkle with enough turmeric to make it look like dust.
How To make Indian Style Spinach's Videos
lasooni palak recipe | lehsuni palak | लहसुनी पालक | palak lasooni | garlic spinach curry
full recipe:
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Palak Fry | Andhra Style Healthy Palakura Vepudu Recipe | Spinach Fry | #PalakFry | Foodio Recipes
Palak Fry! Andhra Style Palakaru Vepadu Recipe, a quick stir fry with spinach leaves with simple Indian Spices that can be made for your everyday meals. Here is the video on the making of healthy and tasty Palakaru Vepadu / Spinach Fry Recipe.
#PalakuraVepudu #SpinachFry #PalakFry #IndianRecipes
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South Indian Spinach Sambar | Sambar Recipes
Spinach Sambar - Recipe
Ingredients: Spinach - 1 bunch
Cooked Toor Dal - 1 cup
Shallots - 200 gms
Green chilli - 2
Sambar powder - 2 tsp
Salt to taste
Tomato - 1 chopped
Tamarind puree - 1/2 cup
Water - 1 glass
For Tempering
Oil - 2 tbsp
Urad Dal - 1/2 tsp
Chana Dal - 1/2 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Asafoetida powder a pinch
A few Curry leaves
Method:
1. Pressure cook the Toor Dal & keep aside.
2. Heat Oil in a kadai. Add Urad Dal, Chana Dal, Cumin seeds & Mustard seeds.
3. Once the Mustard seeds starts splattering add a pinch of Asafoetida powder, Shallots, Green Chilli, Curry leaves & saute it for a minute.
4. Now add 2 tsp of Sambar powder, Salt & mix it well.
5. Next add the Tomatoes, Tamarind puree (Dilute it with water) & mix well.
6. Then add Spinach & mix well.
7. Finally add the Cooked Toor Dal, a glass of Water & mix well. At this point check for seasoning.
8. Close it with lid & let it cook for about 10 minutes.
9. South Indian style Spinach Sambar (Keerai Sambar) is ready. Serve it with hot steaming Rice.
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Palak Ka Saag | Spinach Curry | Dhaba Style Palak Saag Recipe | North Indian Spinach Greens By Varun
Palak Saag | North Indian Saag Recipe | Indian Style Saag Gravy | Spinach Curry | Palak Ka Saag
Learn how to make tasty North-Indian recipe 'Palak Ka Saag - Spinach Curry' with Chef Varun Inamdar
'Palak ka Saag' or 'Palak Saag' is Spinach Greens is a healthy, tasty and nutritious recipe made during the Winter season. Palak Ka Saag is made exactly like Sarson Ka Saag. This recipe is popular in North-India and is considered a must made curry recipe during cold.
Sarson Ka Saag Recipe -
You can enjoy 'Palak Ka Saag' recipe with :
Makke Di Roti -
Bajra Rotla -
Naan Recipe -
Ingredients:
(Serves 4)
- Spinach Leaves (chopped)
- 1 cup Fenugreek Leaves
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 1/4 tsp Garam Masala Powder
- 1 cup Water
- Salt
- 3 tbsp Gram Flour
- Water
- 3 tbsp Ghee
- 10 Garlic Cloves (crushed)
- 1 tsp Cumin Seeds
- 1/4 tsp Asafoetida
If you enjoyed this recipe, you can try other recipes as well:
Lasooni Palak -
Sarson Ka Saag Aur Makki Ki Roti -
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Other Palak Recipes
Palak Pulao -
Palak Poori -
Palak Paneer -
Side Dishes:
Aloo Tuk -
Arbi Fry -
Prep Time: 10 mins
Cook Time: 35 mins
Servings: 3-4
Glass Pot (Buy:
Wok (Buy:
Ingredients
Basmati Rice - 1 Cup (Soaked 30 Mins) (Buy:
Palak Leaves - 1 Bunch
Garlic - 5 Cloves
Chopped Ginger
Oil - 1 Tbsp
Ghee - 1 Tbsp
Whole Spices
(Cinnamon, Clove, Cardamom Pods & Bay Leaf)
Cumin Seeds - 1/2 Tsp. (Buy:
Onion - 2 Nos Thinly Sliced
Green Chilli - 4 Nos
Turmeric Powder - 1/4 Tsp (Buy:
Kashmiri Chilli Powder - 1 Tsp (Buy:
Salt (Buy:
Garam Masala - 1/2 Tsp
Water
Method:
1. Soak the basmati rice in water for 30 minutes.
2. Take a pot filled with water and boil it.
3. Add the soaked rice and salt to it.
4. Cook the rice fully, strain it, and keep it aside.
5. Wash and chop the spinach leaves. Put them in a mixer jar along with garlic cloves, ginger and green chillies.
6. Take a wide kadai and add oil along with ghee.
7. Add in the whole spice, cumin seeds, thinly sliced onions and saute for about half a minute.
8. Add slit green chillies and saute for about 5 more minutes.
9. To the kadai, add turmeric powder, red chilli powder and salt.
10. Add in the spinach paste and cook for 10 minutes.
11. After 10 minutes, add the garam masala powder and mix well.
12. Gently mix the palak masala along with rice. Garnish with roasted cashewnuts.
13. Yummy and healthy Palak rice is ready to be served hot and nice.
Palak/ Spinach is a powerful nutrition packed leafy vegetable. It is very important that we consume it every day. No matter how healthy it is, there are a lot of people who don't enjoy it much. So here's a video of an easy and simple Palak rice recipe which can be made with minimal ingredients and spices yet tastes great. Watch this video till the end to know the method. You can make this for lunch or dinner, this also makes a great lunchbox recipe. You can enjoy the Palak rice as it is because it is very flavorful or you can also have it with raita and chips or potato fried by the side. Try it out and let me know how it turned out for you guys, in the comments section below.
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Goan Style Spinach | Cooksmart | Sanjeev Kapoor Khazana
Spinach cooked with pigeon peas and coconut.
GOAN STYLE SPINACH
Ingredients
1 medium bunch spinach, cleaned
2 tbsps oil
½ tsp mustard seeds
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
2 green chillies, chopped
Salt to taste
1 tbsp cooked split pigeon peas (toor dal)
½ cup dal stock
3 tbsps scraped fresh coconut
Method
1. Roughly chop spinach leaves.
2. Heat oil in a non-stick pan. Add mustard seeds and let them splutter.
3. Add onion and saute well. Add tomatoes, mix and saute for 2 minutes.
4. Add chopped spinach, green chillies and salt, mix well and cook.
5. Add pigeon peas, dal stock, mix well, cover and cook for 3-4 minutes.
6. Add coconut and mix well.
7. Serve hot.
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