Creamy Spinach Malai Palak Recipes
CREAMY SPINACH (MALAI PALAK)
Fresh tender spinach sauteed in butter with chillies and enriched with cream. Very quick and simply delicious. You can use regular butter in place of the ghee. TIP: Deep fried cottage cheese or tofu cubes can be added to the spinach just before all the water has dried up. Cover and keep warm so that the cottage cheese or tofu cubes are soft. Mix in the cream just before serving.
Provided by Rhiannon and Matt
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the clarified butter in a heavy-based pan. Add the whole dry red chillies and fry until they darken.
- Add the ginger and fry till it is light brown. Add the green chillies and fry briefly.
- Add the chopped spinach, sugar, salt and mix well on high heat.
- Cook uncovered on medium-high heat stirring frequently for about 20 minutes or until the spinach is cooked and dry.
- Mix in the cream.
- Garnish with chopped fresh coriander and serve with jasmine rice, roti or chapati bread.
Nutrition Facts : Calories 137.5, Fat 8.7, SaturatedFat 5, Cholesterol 21.3, Sodium 127.5, Carbohydrate 13.1, Fiber 4.3, Sugar 5.2, Protein 5.8
CREAMY PALAK (SPINACH)
Make and share this Creamy Palak (Spinach) recipe from Food.com.
Provided by kusum gupta
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the first 7 ingredients in one cup water for about 10 minutes.
- When little cold, puree in a blender, adding more water as needed.
- Heat the oil in a pan on medium heat.
- Saute the garlic and the spices.
- Add cream cheese and spinach.
- Cook for 10-15 mins.
- to desired consistency.
- Note: Add firm tofu pieces if desired.
Nutrition Facts : Calories 98.5, Fat 7.1, SaturatedFat 3.4, Cholesterol 15.6, Sodium 394.7, Carbohydrate 6.8, Fiber 2.3, Sugar 1.9, Protein 3.8
INDIAN SPINACH CURRY (PALAK PALYA)
This tasty, spicy curry makes a great vegan side dish to go along with rice or any Indian flatbread. This is a very authentic curry commonly made with amaranth leaves, found in almost every Madhwa Brahmin household. I regularly make it with spinach, which is easier to find in almost all the grocers near my place. The same curry could be made with any type of fresh green leaves available to you like, dill, mountain spinach leaves, fenugreek, or linseed.
Provided by Ashwini
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Place toor dal in a bowl and cover with water. Soak for 15 minutes.
- Drain toor dal and transfer to a multi-functional pressure cooker (such as Instant Pot®). Add 3 cups water and close and lock the lid. Choose high pressure and set the timer for 7 minutes; allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set cooked toor dal aside.
- Heat a pan over medium heat and add oil. Add mustard seeds to hot oil and cook until sputtering, about 1 minute. Add cumin, urad dal, chana dal, fenugreek seeds, and hing. Cook and stir, making sure the seasonings do not burn. Add curry leaves, red chiles, and green chiles and fry for 1 minute. Mix in chopped spinach and saute about 1 minute. Sprinkle 1/4 cup water over spinach and cover pan partially with a lid. Cook until wilted, about 10 to 15 minutes more.
- Add cooked toor dal to the pan and mix well. Add coconut and jaggery and combine well. Season with salt and mix thoroughly.
Nutrition Facts : Calories 180.8 calories, Carbohydrate 16.3 g, Fat 11.9 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 76.6 mg, Sugar 4.5 g
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