How To make Indian Style Spinach
1 Bunch spinich
1 Oil
Black mustard seeds Crushed red chillis Turmeric Mint Yoghurt Lemon juice Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds and chillis and heat until mustard seeds begin to pop. Then add spinich and a tiny bit of water, cover, and cook on low for a few minutes, until spinach is practically done. Turn off heat, and add quite a bit of mint; stir it in well. Add a cap of Real Lemon (c), or fresh squeezed. Add two large dollups of yogurt--about 1/3 as much in volume as the spinach before cooking.
Stir well and eat. I forgot one step: Before covering and cooking spinich, sprinkle with enough turmeric to make it look like dust.
How To make Indian Style Spinach's Videos
dal palak recipe | spinach dal recipe | palakura pappu recipe
recipe:
Website –
Facebook –
Twitter –
Pinterest –
Google plus one –
Linkedin -
Instagram -
Tumblr -
Twitter -
youtube -
Music:
Goan Style Spinach | Cooksmart | Sanjeev Kapoor Khazana
Spinach cooked with pigeon peas and coconut.
GOAN STYLE SPINACH
Ingredients
1 medium bunch spinach, cleaned
2 tbsps oil
½ tsp mustard seeds
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
2 green chillies, chopped
Salt to taste
1 tbsp cooked split pigeon peas (toor dal)
½ cup dal stock
3 tbsps scraped fresh coconut
Method
1. Roughly chop spinach leaves.
2. Heat oil in a non-stick pan. Add mustard seeds and let them splutter.
3. Add onion and saute well. Add tomatoes, mix and saute for 2 minutes.
4. Add chopped spinach, green chillies and salt, mix well and cook.
5. Add pigeon peas, dal stock, mix well, cover and cook for 3-4 minutes.
6. Add coconut and mix well.
7. Serve hot.
Click to Subscribe:
For more recipes :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :
#sanjeevkapoor
How to Make Indian-Style Spinach and Chickpeas
Put down the phone! Instead of takeout, make this Indian-spiced chickpea and spinach dish for dinner.
Still haven’t subscribed to Bon Appetit on YouTube? ►►
CONNECT WITH BON APPETIT
Web:
Twitter:
Facebook:
Google+:
Instagram:
Pinterest:
Tumblr:
The Scene:
Want even more? Subscribe to The Scene:
ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.
How to Make Indian-Style Spinach and Chickpeas
Spinach & Potato Curry Recipe | Aloo Palak Sabzi | Vegetarian
A quick and easy Spinach & Potato Curry recipe perfect for a weeknight dinner, ready to go in under 30 minutes. It's a classic dish that's healthy and yummy. Our recipe uses a little yogurt to add some creaminess, but you can skip this step if you prefer or use a plant based yogurt to make it vegan. Serve with roti, rice or naan and enjoy!
This recipe serves five to six people, but it can easily be scaled up or down and the spices adjusted to suit your taste!
How To Make Chickpea Curry:
How To Make Aubergine & Potato Curry:
How To Make Mixed Vegetable Sabzi:
How To Make Aloo Ki Katlian:
How To Make Bhindi Fry:
How To Make Chana Dal:
Our Last Video - How To make Chicken Kofta Curry:
Ingredients
250 grams of baby spinach
6 tablespoons of cooking oil
1 finely chopped medium onion
1 teaspoon of cumin seeds (
2-3 dry red chillies (optional)
1 teaspoon of ginger and garlic paste (
500-750 grams of New Potatoes
½ a teaspoon of turmeric (
1 teaspoon of red chilli powder (
1 teaspoon of salt (or to taste)
2-3 liquidised medium tomatoes or 250 grams of chopped tinned tomatoes
1 cup of water
4 tablespoons of plain yogurt (or a plant-based yogurt)
2 tablespoons of dry fenugreek (methi) (
¾ teaspoon of garam masala (
#SpinachPotatoCurry #PalakAlooSabzi
-----------
Any links that are ‘amzn.to’ are ad-affiliate links.
If you purchase something using one of these links, we make a small percentage from that sale. This doesn't affect our opinions. Thanks for your support.
----------
10 Minutes Korean Spinach Salad 2 Ways (Sigumchi Namul)
Here are two types of healthy and delicious Korean Spinach Salad (Sigeumchi Namul) that take less than 10 minutes to make and can last in the fridge for a whole week! We are making two flavors today, one spicy and one savory; both flavors taste good with everything and are super simple to make. Make Sigeumchi Namul in bulk once a week, and you got vegetables ready to go for the rest of the week!
FULL RECIPE:
Venkatesh Bhat makes Palak masala | side dish for chapathi & roti | spinach gravy
VBDACE PRODUCTS NOW AVAILABLE INTHIS LINK:
INGREDIENTS LIST AT THE END OF THE VIDEO
Follow Venkatesh Bhat:
To watch the quick & short version of all recipes
Subscribe to CHEF VENKATESH BHAT Channel :
Instagram:
Facebook:
DISCLAIMER : THE INGREDIENTS USED ARE OF CHEF'S CHOICE ,VIEWERS DISCRETION SOLICITED.