Spinach Sabzi Recipes

AFGHAN SABZI RECIPE BY JENICE MARTIN AT BETTERBUTTER

Steps:

• Take oil in a pan add spring onions and garlic and saute for couple of minutes.
• Add spinach, cilantro, coriander,mix well.
• Add salt ,pepper and lemon juice And cook for 10 -15 minutes ,until the spinach gets dark and creamy .
• Serve hot with pita bread or rice.
• So,after trying this dish again and again I have come up with a delicious indian version, you can try that too. Just roast paneer pieces with olive oil and pinch of salt. Mix it with the spinach . Paneer makes this dish more creamy and Indi! :smile:

GHORMEH SABZI (PERSIAN HERB STEW)

Steps:

• Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
• Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
• Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
• Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.

QORMA-E-SABZI RECIPE

Steps:

• In a large kadhai/wok heat the oil and sauté the garlic until golden brown.
• Add the onions and sauté until tender.
• Add the spinach and cook on medium heat.
• Stir regularly cook till the spinach settles down and the liquid boils.
• Add the dill, coriander leaves and powder, pepper powder.
• Stir well and reduce the heat so that the liquid bubbles gently.
• Cook for another 10 more minutes until the liquid is absorbed and the spinach very tender.
• Add the marinated paneer and stir well.Do not cook for long as the paneer will become hard.
• Cover and switch off the flame. Let the mixture marinate well before adding the lemon juice. Mix well.
• Serve with rice or naan. Personally I preferred it with this Afghan challow.

SPINACH ALU RECIPE

Steps:

• For this palak aloo recipe, firstly take 2 boiled aloo (medium size) and peel the skin. Cut them into cubes. Wash the palak well and finely chop it.
• Finely chop onion and tomato; mince the garlic cloves and grate the ginger
• Heat oil in a frying pan. Add dry red chilli and whole jeera.
• Once the cumin sizzles, add hing, ginger, garlic and onion. Cook on medium flame for a minute or so till the onion softens.
• Mix in the tomato. Cover and cook till the tomato becomes mushy.
• Then transfer the potatoes to the pan. Saute for about 30 seconds.
• Sprinkle haldi, red chilli powder and dhania powder. Mix all the ingredients well and cook for a further 5 minutes.
• Lastly, toss in the spinach; add salt. Combine well and cook the alu palak for about 5 minutes, taking care to stir-in between.
• Once the spinach starts to wilt and the dish is almost dry, turn off the heat.
• Remove saag aloo onto a serving dish.
• Serve nutritious aloo palak as side dish with rice or chapathis.

GHORMEH SABZI

Steps:

• Heat a large skillet over medium heat; add 1/4 cup vegetable oil to warm. Add chopped herbs and saute until slightly darker but not black, about 10 minutes. Remove the herbs from the heat and set aside.
• Heat a large saucepan or pot with a lid over medium-high heat; add remaining 1/4 cup vegetable oil to warm. Add chopped onion and minced garlic and saute until golden brown, about 5 minutes. Add the turmeric and chunks of meat. Continue to saute until meat is browned on outside and the juices have begun to render, creating a thin sauce in the pan, 5 to 7 minutes. Add the sauteed herbs and fold into the meat/onion mixture. Add kidneys beans, black pepper, salt, dried limes and 10 cups water. Bring to boil, then reduce heat to medium-low, cover and let simmer, making sure to check water level throughout cooking time, until the meat is tender enough to shred with a fork, 4 to 5 hours. (It's important not to let the top get dry; add water if necessary.) Season with salt and pepper to taste. Serve with steamed basmati rice.

SPINACH MUSHROOM SABZI, PALAK MUSHROOM RECIPE

Steps:

• MethodBoil 4 cups of water in a deep non-stick pan, add the spinach and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Drain and keep aside to cool completely. Once cooled blend in a mixer into a smooth mixture without using any water.Heat the oil in a deep non-stick kadhai, add the cumin seeds, cloves, bay leaf, garlic paste, ginger paste and green chilli paste and sauté on a medium flame for a few seconds.Add the onions and sauté on a medium flame for 2 minutes.Add the tomatoes and sauté on a medium flame for 1 to 2 minutes.Add the mushrooms and sauté on a medium flame for 1 to 2 minutes.Add the spinach mixture, dried fenugreek leaves, garam masala, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the fresh cream, mix well and cook on a medium flame for 1 minute, while stirring occasionally.Serve hot.

SPINACH SABZI

Steps:

• Heat oil in a non-stick pan. Splutter mustard seeds and add chopped onions. , Keep stirring with a wooden spatula until onions turn transparent. , Add the sabzi masala, salt and spinach and lower the flame. , Mix well and cover the pan. , Stir and cook till done.,