Our indian spinach recipes - 7 recipes
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Vegetable and Rice Casserole
By sejal
Preheat oven to 180°C. Heat 1 tbsp butter in a non stick pan
- Sweet corn ( cream style) 1 tin
- Spinach leaves (palak),blanched and chopped 2 bunches
- Red capsicum 1 medium
- Green capsicum 1 medium
- Cooked rice 1/2 cup
- Butter 3 tablespoons
- Extra virgin olive oil 1 tablespoon
- Onion 1 medium
- Salt to taste
- Black pepper powder 1 teaspoon
- Refined flour (maida) 2 tablespoons
- Milk 2 cups
- Grated cheese 1 cup
- Mustard paste 1 tablespoon
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Palak Chapathi
By Tanyadesigan, Easy and Simple Foods
made with wheat flour and spinach puree with indian spices
- Wheat flour - 1 cup
- salt as per taste
- to grind A:
- Spinach - 1/2 a bunch (or the ground spinach must be 1/2 a cup)
- cumin seeds - 1/2 tea spoon
- omam seeds - 1/2 tea spoon
- Garam masala - 1/2 a tea spoon
- salt as per taste
- To grind B
- Garlic - 2 cloves
- ginger - 1/2 inch piece
- green chili - 1 (small)
- Pudina leaves - a few (optional)
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Broccoli paratha
By Manasa
This paratha is a small variation to the traditional parathas
- Ingredients
- Whole Wheat flour - 1 cup
- All purpose flour - 1 cup
- Broccoli - 1 bunch
- Onion - 1/2 (minced)
- Garlic - 1 clove (minced)
- Green chillies - 2
- Garam masala - a pinch
- Turmeric powder - a pinch
- Carom seeds or bishop's weed (Ajwain) - 1/2 tsp
- Salt - to taste
- Oil - for making parathas
Shaam Savera
By sejal
Panjabi recipe
- For koftas
- Fresh spinach leaves (palak) 5 medium bunches
- Paneer (cottage cheese),grated 65 grams
- Salt to taste
- Green cardamom powder a pinch
- Oil 2 tablespoons + for deep-frying
- Cumin seeds 1 teaspoon
- Garlic,finely chopped 10-12 cloves
- Green chilli,finely chopped 6-7
- Gram flour (besan) 4 tablespoons
- Turmeric powder 1/4 teaspoon
- Cornflour/ corn starch 1/4 cupMakhani gravy
- Tomato,roughly chopped 18 large
- Oil 2 tablespoons
- Green cardamom 12
- Mace 1/2 blade
- Garlic,chopped 20 cloves
- Salt to taste
- Red chilli powder (deghi mirch) 2 1/2 teaspoons
- Butter 1/2 cup
- Fenugreek leaves (methi),roasted and powdered 2 teaspoons
- Honey 3 teaspoons
- Fresh cream 8 tablespoons
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Palak Paneer
By thinktank
Bring the pot of water to boil and add about a tsp of sugar
- 4-5 packed cups Spinach
- 1-1½ cups or 200 gms Paneer, cut into 1 inch long and 1 cm thick squares or triangles
- 2-3 Green Chillies, minced or finely chopped (Adjust acc to taste)
- 1 medium Onion, very finely chopped or grated
- 1 small Tomato, finely chopped
- 1 tsp Ginger-Garlic Paste
- 2 tbsp Fresh Cream or ¼ cup Whole Milk
- 1 tsp Sugar (Optional but recommended)
- Juice of ½ fresh Lime (Adjust acc to taste)
- 1-2 tbsp Oil/Ghee
- Salt to taste
- Spices Used:
- 1 inch Cinnamon
- 4 Cloves
- 4 Green Cardamoms, lightly crushed
- 1 heaped tsp Dhania/Coriander Powder
- ½ tsp Jeera/Cumin Powder
- ½ tsp Garam Masala (Adjust acc to taste)
- ½ tsp Kitchen King Masala (Optional)
- 1 tbsp Kasuri Methi/Dried Fenugreek Leaves, crushed (Optional)
- A pinch of Hing/Asafoetida (Optional)
Sweet and Spicy Spinach Sambhar - Palak Pulusu
By Arunajyoti10
This is a South-Indian cuisine and can be eaten like a curry as well
- 1. Spinach - 1 bunch
- 2. Tour Dal - 4 tsp
- 3. Tomato - 1 medium
- 4. Tamarind Pulp - 0.5 tsp
- 5. Jaggery - to taste
- 6. Green Chillies - 2
- 7. Mustard Seeds - 0.5 tsp
- 8. Fenugreek Seeds - 0.5 tsp
- 9. Red Chillies - 2
- 10. Asafetida - pinch
- 11. Garlic - 2 cloves, finely chopped
Mix Vegetables Sweet and Spicy Sambhar -Mukkalla Pulusu
By Arunajyoti10
This is a South-Indian cuisine and is a variation of Sambhar which is sweet and spicy with lots of vegetables
- 1. Bottle Guard - 0.5
- 2. Lady's Finger - 2
- 3. Brinjal - 2
- 4. Spinach - 0.5 cup
- 5. Sweet Potato - 1 small
- 6. Pumpkin - 1 cup
- 7. Taur Dal - 1 tbsp.
- 8. Bengal Gram - 4 tbsp.
- 9. Tamarind Paste - 1 tsp
- 10. Jaggery - 1 small piece
- 11. green chillies - 2
- 12. Mustard Seeds - 0.5 tsp
- 13. Fenugreek Seeds - 3/4
- 14. Red chillies - 2
- 15. Corriander Leaves for garnishing.
- 16. Gram Flour - 1.5 tbsp.
- 17. Asafetida - pinch
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