Indian Spinach Curry Palak Palya Recipes

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SPINACH CURRY (INDIAN PALAK CURRY)



Spinach Curry (Indian Palak Curry) image

Easy to make, delicious and healthy spinach curry made in Indian style with spices. Goes well with naan, roti or any flavored rice like jeera rice.

Provided by Swasthi

Categories     Side

Time 30m

Number Of Ingredients 17

150 grams spinach ((palak) (2½ cups chopped and tightly packed))
1½ tablespoons oil
½ teaspoon cumin seeds
1 medium onion ((½ cup fine chopped))
1 to 2 green chilies
1 tablespoon ginger garlic ((½ tbsp ginger ½ tbsp garlic, or 1 tsp paste))
½ teaspoon salt ((adjust to taste))
⅛ teaspoon turmeric
1½ tablespoon besan ((gram flour) (substitute 4 tbsps almond meal or 6 tbsps fresh/frozen coconut))
¾ teaspoon garam masala ((adjust to taste))
1¼ cup water ((more if needed))
½ to ¾ tablespoon kasuri methi ((dried fenugreek leaves, adjust to taste))
1 to 1½ tablespoon lemon juice ((for serving))
¾ tablespoon ghee (or 1 tbsp butter or oil)
2 to 3 garlic cloves ((sliced))
1 to 2 dried red chilies ((broken))
⅛ teaspoon hing ((asafoetida))

Steps:

  • Rinse and chop onions, spinach, ginger, garlic and green chillies.

Nutrition Facts : Calories 235 kcal, Carbohydrate 16 g, Protein 5 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 735 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

PALAK PANEER - INDIAN SPINACH CURRY WITH HOMEMADE FRESH CHEESE



Palak Paneer - Indian Spinach Curry with Homemade Fresh Cheese image

Recipe video above. A dish this iconic demands to be made properly - from scratch, with lots of fresh spinach and homemade paneer (Indian fresh cheese!) This is a magnificent vegetarian curry, packed with an extraordinary amount of nutrition and goodness!

Provided by Nagi

Categories     Curry     Mains

Number Of Ingredients 17

1 batch homemade Paneer ((Indian fresh cheese; recipe linked below))
30g / 2 tbsp ghee or unsalted butter ((for pan frying, Note 2))
30g/2 tbsp ghee or unsalted butter ((Note 2))
1 1/2 onions (, finely chopped (brown or yellow))
1 tsp fenugreek seeds (whole) ((Note 3))
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp salt (, kosher/cooking salt (if using table salt, reduce by 1/4 tsp))
1/4 tsp black pepper
2 garlic cloves (, finely chopped)
2 tsp ginger (, finely grated (20g))
2 tomatoes (, peeled, seeded and diced (Note 4))
1 green chilli (, finely sliced (cayenne, Note 5))
700g/ 1.4lb fresh spinach leaves (English spinach) (, thoroughly washed and roughly chopped (~9 cups very tightly packed) (Note 6))
1/4 cup water
1/3 cup + 1 tbsp cream ((pure, heavy or thickened))
1 tbsp lemon juice

Steps:

  • Saute onion & spices: Melt butter in a large pot over medium heat. Add onion, fenugreek, cumin, coriander, salt and pepper. Cook for 3 minutes until onion is softened but not golden.
  • Add garlic and ginger, cook for 2 minutes.
  • Add the tomato and chilli, cook for 3 minutes on a medium heat.
  • Add spinach: Add about 1/3 of the spinach - or as much as you can handle in the pot (!) - and stir until wilted. Then add more spinach along with the water, cook again until wilted. Repeat until all the spinach is wilted.
  • Cook 10 minutes: Cook, stirring every now and then, for 10 minutes still on a medium heat.
  • Cream & lemon: Add the cream and lemon juice. Cook, stirring gently, for 3 minutes.
  • Puree half spinach: Remove half the spinach into a tall container and blend it to a puree using a stick blender. Pour pureed spinach back into the pot, and stir to combine.
  • Add Pan Fried Paneer: Gently stir in golden pan-fried paneer (see below). Stir gently to mix through.
  • Serve over basmati rice with fluffy, chewy homemade naan on the side!

Nutrition Facts : Calories 510 kcal, Carbohydrate 27 g, Protein 16 g, Fat 39 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 127 mg, Sodium 647 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving

INDIAN SPINACH CURRY (PALAK PALYA)



Indian Spinach Curry (Palak Palya) image

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

¾ cup toor dal (pigeon peas)
3 ¼ cups water, divided
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
½ teaspoon cumin seeds
½ teaspoon urad dal
½ teaspoon chana dal (split chickpeas)
¼ teaspoon fenugreek seeds
¼ teaspoon hing powder (asafoetida)
1 sprig curry leaves
5 dried red chile peppers
2 green chile peppers
4 cups chopped spinach
1 tablespoon jaggery
½ cup freshly grated coconut
salt to taste

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

INDIAN PUNJABI PALAK KADHI - SPINACH CURRY WITH YOGURT SAUCE



Indian Punjabi Palak Kadhi - Spinach Curry with Yogurt Sauce image

Make and share this Indian Punjabi Palak Kadhi - Spinach Curry with Yogurt Sauce recipe from Food.com.

Provided by PalatablePastime

Categories     Curries

Time 1h13m

Yield 8 serving(s)

Number Of Ingredients 16

3 cups plain nonfat yogurt
4 -5 cups water, as needed
1/2 cup gram flour
2 tablespoons ground coriander
3/4 teaspoon turmeric
1 teaspoon salt (to taste)
1/4 cup vegetable oil
5 serrano peppers, skins punctured to keep them from bursting
1/4 cup minced onion
1 tablespoon minced fresh ginger
1 teaspoon minced fresh garlic
1 teaspoon dried fenugreek leaves
5 cups fresh spinach, finely chopped
5 -7 dried hot red chili peppers
2 teaspoons ground coriander
1/2 teaspoon paprika

Steps:

  • In a food processor or blender, combine yogurt, 4 cups water, gram flour, 2 tablespoons coriander, turmeric, and salt (do this in 2 batches because of the volume); set aside.
  • Make sure yogurt is thoroughly blended, or it will curdle during the cooking process.
  • Heat 2 tablespoons of the oil in a large wok or a saucepan over moderately high heat and cook, stirring, until the peppers sizzle, about 30-45 seconds (they may get white spots on them) (also, stand back in case peppers burst and may fly into your eyes).
  • Add the onion, ginger, and garlic, cooking until the onion is tender, about 2 minutes.
  • Very slowly add the yogurt mixture, stirring constantly, and bring it to a boil, cooking about 4-5 minutes.
  • Make sure you stir the yogurt or it will curdle.
  • Reduce wok heat if ingredients start to boil over.
  • Once liquid comes to a boil, reduce heat to medium, and simmer, stirring occasionally, until sauce is smooth and silky, and oil becomes visible, about 45-50 minutes.
  • Adjust thickness of sauce with the exta cup of water, if needed (cook further if it is too thin).
  • Sauce can be made up to 2 days ahead of time.
  • Stir in the fenugreek, then add spinach, and simmer about 5 minutes more.
  • Check consistency of sauce, and thin if necessary.
  • Heat remaining oil in a saucepan over medium-high heat and briefly heat dried peppers (about 30 seconds), shaking pan; stir in coriander and remove from heat (alternatively, for an oil-free method, dry roast peppers and coriander briefly in pan, but do not toast the paprika).
  • Add paprika and IMMEDIATELY pour mixture over the curry; do not delay or the paprika will burn.
  • Serve at once with steamed basmati rice.

PALAK PANEER (SPINACH CURRY)



Palak Paneer (Spinach Curry) image

Given to me by a co-worker from Bangalore, this is a southern Indian recipe for palak paneer. It was easy to make and very delicious!

Provided by International Recipes

Categories     Trusted Brands: Recipes and Tips

Time 35m

Yield 2

Number Of Ingredients 12

2 tablespoons vegetable oil, divided
2 cups chopped fresh spinach
1 teaspoon ground cumin
¾ cup chopped onion
2 green chile peppers, chopped
2 teaspoons chopped garlic
2 tomatoes, chopped
½ cup water
2 teaspoons ground coriander
1 teaspoon ground red chiles
2 tablespoons salt
8 ounces paneer, cubed

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
  • Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
  • Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 22.7 g, Cholesterol 16.8 mg, Fat 20.1 g, Fiber 6 g, Protein 18.9 g, SaturatedFat 5.5 g, Sodium 7499.1 mg, Sugar 8.8 g

ALOO PALAK(INDIAN POTATO AND SPINACH CURRY)



Aloo Palak(Indian Potato and Spinach Curry) image

Aloo palak is one of my favorite Indian dishes and every time we ate at the Indian restaurant I always ordered this,since I have some indian spices on hands,I cooked this at home,and it's amazing that my husband says it was almost as good as the restaurant one.give this super healthy and rich in color dish a try:-)

Provided by sashas kitchen

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb spinach, chopped
1/2 white onion, finely chopped
2 large potatoes, peeled and cubbed
1 tomato puree
1 green chili pepper, seeded and chopped
1 piece ginger, minced
2 garlic cloves, minced
1 teaspoon lemon juice
1 teaspoon cayenne (optional)
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon cumin seed
1 tablespoon garam masala
4 tablespoons canola oil
1/4 cup yogurt
salt

Steps:

  • Bring salted water to a boil,cook spinach over high heat for 2 min,covered,cool quickly,blend it with green chili to make a coarse pase.
  • Precook the potatoes in boiling water for 15 min and dain, or you can omit this step but the potatoes will be chewy.heat 2 tbsp oil and fry potato cubes for 5 min or until lightly brown,keep aside.
  • Heat another 2 tbsp oil and fry cumin seeds and onions till soft,then add in ginger garlic mince and further fry for 1 minute.
  • Add in tomato puree and fry for 2 min,add all the dry spices and lemon juice,stir well.
  • Add spinach and potatoes,stir to combine,cook over low heat until thickend.
  • Add cream or yogurt,Mix gently and cook for 2 more minute.

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HOW TO MAKE PALAK KA SAAG (SPINACH CURRY) - INDIAN RECIPES, …
Almost everyone loves leafy vegetables and every part of our country has its own technique of cooking them. It however, takes a lot of effort to coax kids to eat leafy vegetable curry. But over the time, people have started making infinite variants of Spinach, Fenugreek and Mustard leaves, that even kids have developed liking for them. Today I will be sharing a very simple but equally …
From secretindianrecipe.com


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