home | customer service | feedback | about us | my account | view cart
Advertise with us 

INDIAN RECIPES

Regional Recipes

Spice Blends/Masalas

Appetizers

Salads

Raitas

Soups

Cold Beverages

Chai

Beans and Dals

Chutneys

Papads and other

Vegetable Purees

Dry Textured Vegetables

Steamed Vegetables

Leafy Vegetables

Stuffed Vegetables

Fried Vegetables

Vegetable Curry

Chicken Curry

Meat Curry

Fish Curry

Plain Rice

Vegetable Rice

Biryanis

Kitcheree

Indian Breads

Kebabs

Tandoori Cooking

Desserts

Instant One Dish Meals

Indian Breakfasts

1.  Stir Fry Mustard Greens and Spinach Indian Style
2. Spinach with Scallions India's North West Frontier
3. Stir Fry Spinach Indian Style
4. Spinach and Paneer - Palak Paneer Punjabi Style

Ingredients:
Serves: 4
500 g (1 lb) washed and cleaned green leaves
2 tablespoons mustard oil
- Spices -
1/8 teaspoon powdered asafoetida, optional
1/2 teaspoon cummin seeds
1 teaspoon dried fenugreek leaves, optional
1 teaspoon grated fresh ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground fennel
2 fresh green chillies, seeded and sliced
1 cup diced potato, optional
1 teaspoon salt or to taste

Method:
Put the washed greens in a colander to drain. Heat oil in a karahi or saucepan and add asafoetida, cummin seeds, fenugreek leaves and ginger. Fry for 1 minute, stirring. Add the remaining ingredients, including the greens, stir well. Cover and cook until potatoes are soft, about 10 minutes. Add a little water if necessary. Serve with rice.

Method:
Put the well-washed spinach leaves into a pan with the water that clings to them, add the fenugreek leaves (if used), cover and steam until spinach is soft. Drain well and chop finely.
Cut the ricotta into cubes and spread on absorbent paper for a few minutes so that surface moisture is absorbed. In a small, deep frying pan or karahi heat enough oil in which to deep fry the cubes of ricotta. Add a tablespoon of ghee to flavour the oil. When oil is very hot, fry a handful of ricotta cubes at a time. Have ready the turmeric stirred into 1 cup of hot water and when the ricotta is pale golden lift out on a slotted spoon and drop the cubes into the turmeric water. Repeat until all the ricotta is fried, leave in the water for about 5 minutes, then drain.
Heat about 2 tablespoons of the oil in a saucepan and add the black cummin seeds, asafoetida, coriander, chilli powder and ginger. Stir and fry briefly, taking care not to burn the spices. Add the spinach and salt and stir for a minute or two, then add about 1/4 cup hot water and the sugar. Simmer for 5 minutes. Stir the yoghurt until it is smooth, add it to the spinach and stir well. Add cubes of panir and simmer for 10 minutes longer. Serve hot with rice or chapatis.

Add hot water, cashews and all the vegetables, cover and simmer until they are tender, then remove lid and cook, stirring frequently, until liquid is reduced. Serve with rice or chapatis. If serving with rice, leave rather more liquid; if serving with chapatis, allow it to reach a drier consistency.

In a large frying pan or karahi heat the ghee or oil and fry mustard and cummin seeds until mustard seeds pop. Cover pan or they will fly all over the stove. Add turmeric, coriander, cummin and the chillies. Add potatoes, stir and fry for a few minutes, then add salt and about S cup water, cover and cook for 10 minutes. Add spinach, stir, cover and cook for 5 or 10 minutes longer. Sprinkle nutmeg over and serve with rice or chapatis.