Showing posts with label palak. Show all posts
Showing posts with label palak. Show all posts

14 Jun 2015

CHANA PANEER IN PALAK GRAVY

Hello everyone 
As we all know that spinach is a good source of iron and many more vital nutrients but at the same time it's also true that spinach hardly makes its place in kids plate. Then it's always a big riddle that how to feed them spinach without fuss. Today I am here with answer to the same riddle as this healthy and yummy recipe of spinach. Maximum kids love paneer , so I added paneer and to fulfill the protein requirement, added chickpeas too in this dish, in order to make it protein and iron packed healthy dish for everyone. Its recipe is given below, hope you all will like it.

CHANA PANEER IN PALAK GRAVY





Serves: 3-4
Time: 45 mins 

Ingredients 

2 bunches spinach (palak), thick stems removed 
1 1/2 cup cottage cheese (paneer)
1 1/2 cup boiled chickpeas 
1 medium onion, finely chopped 
1 tsp ginger garlic paste 
2-3 green chillies 
1 cup thick or normal milk
1 tsp kitchen king masala
1 tsp Chana masala
1/2 tsp garam masala 
1/4 tsp turmeric powder 
1 tbsp kasoori methi
1/2 tsp cumin seeds
1/4 tsp asafetida (heeng)
Salt to taste 
1/2 tsp sugar ( optional)
Water reserved from boiled chickpeas 

Method:

Blanch spinach i.e. Boil water in a big vessel to rolling hot then add little salt and sugar to it and add spinach in it for 3-4 mins. Then drain it and wash under tap water to avoid further cooking of spinach. This will retain its green color even after boiling.
Now grind blanched spinach and green chillies together to a smooth paste. Avoid adding extra water while grinding otherwise it will splutter a lot while cooking.





Heat oil in a wok, add heeng followed by cumin seeds, let it crackle then add chopped onions. Fry till golden brown then add ginger garlic paste, saute for two mins then add prepared paste. Fry for 2 mins at medium flame then add turmeric powder, kitchen king masala and Chana masala. Fry till it starts leaving edges of the wok. Now add chickpeas and saute for 2 more mins. 




Add milk little by little, stirring constantly to avoid formation of lump. Let it boil then add water from chickpeas according to your preference of gravy consistency. Again boil it and add paneer cubes, salt , sugar, garam masala and kasoori methi . 




Let it simmer for 5 mins and done.




Your easy, healthy protein iron rich side dish is ready to go with roti, rice, naan or paratha. Not only kids, even elders too are going to love this.
Hope you all will like this simple yet flavour full dish and will definitely give it a try. Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....

13 May 2015

ROASTED MOONG PALAK DAL

Hello everyone
Dals are a vital source of protein in our diet but generally kids and even us also get bored of similar taste everyday. So to overcome this boredom we used to try different dals and in the same row I am here with a very simple ,healthy and absolutely scrumptious dal recipe which is not only protein rich but full of iron too. And the best part of it is that it's not spicy yet you can't stop yourself from asking for another bowl of it. Even kids also love it . With this you will not miss any curry or fries to have with your rotis or rice. Step wise recipe is given below and hope you all will love this delicious healthy treat.

ROASTED MOONG PALAK DAL





Ingredients

1 cup split moong dal
1 1/2 cup finely chopped spinach( palak)
1 tsp ginger garlic paste
1 big onion,finely chopped
2 green chillies, slitted
1/2 tsp turmeric powder
1/2 tsp chaat powder
2 medium tomatoes, finely chopped
3/4 cup grated , fresh coconut
1/4 tsp asafetida ( heeng)
Salt to taste

For tempering:




1 tsp ghee
1 medium onion, thinly sliced
4 dry red chillies
1/2 tsp cumin seeds
1/4 tsp heeng 

Method:

First of all dry roast moong dal on medium flame till it become aromatic and golden. 


Boil it with 2 1/2- 3 cups of water in cooker for 2-3 whistles or till cooked and Keep it aside. Now heat 2 tsp oil in a wok , add heeng , slitted green chillies and chopped onions . Fry till it become transparent then add ginger garlic paste, saute for 1 min then add chopped spinach. Fry for 5 mins or till it is cooked. Now add turmeric powder , salt and chopped tomatoes. Cook till tomatoes get mushy.


 Add coconut and cook for further 5 mins and add boiled dal and chaat masala in it. Adjust salt and water in it and let it boil. Let it simmer for 5 more mins and off the flame.


For tempering, heat ghee in tempering vessel, add heeng followed by cumin seeds. Let it crackle and add sliced onions. Fry it till brown then add red chillies and saute for 10 secs. Immediately transfer this tempering in prepared dal and cover with lid to retain full flavour of tempering in dal.


Your scrumptious dal is ready to go with roti or rice.


You can also add red chilli powder in tempering for nice colour and spicy dal. 
 Enjoy with a dollop of ghee or butter on it( completely optional, but no doubt it enhance the flavour to next level) .


Hope this will satisfy your hunger in a more healthy and yummy way. Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....