Spinach Channa Dal And Drumstick Recipe
SPINACH CHANA DAL AND DRUMSTICK RECIPE
INGREDIENTS:
Spinach - 2 Bunches
Water - As Required
Salt - As Per Taste
Drumstick - 3 nos.
Chana dal - 100 gms
Turmeric powder - ½ tsp
Sambar powder - 1 tsp
Tomatoes - 1 no
Tamarind juice - 1 cup
Green chillies - 4 nos
Red chilli powder - 1 tsp
Oil - As Required
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Onion - 1 no
DIRECTIONS:
Firstly Boil water in a pan, add salt, drumstick, soaked chana dal cook it with the lid closed.
After that add turmeric powder, sambar powder, chopped tomatoes, tamarind juice, green chillies, red chilli powder saute it for a minute and let it cook with the lid closed on a slow flame.
Heat some oil in another pan,add mustard seeds, red chillies, cumin seeds, chopped garlic, finely chopped onions, pinch of salt and saute it till it changes its colour slightly.
Now chopped spinach and cook it few more minutes.Now pour the drumstick curry in it and mix well and cook it for a few more minutes.
Delicious spinach chana dal and drumstick curry ready to serve with hot rice.
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Restaurant Style Saag Meat Recipe | साग मीट रेसिपी | Palak Mutton | Green Mutton Curry | Chef Ashok
Restaurant Style Saag Meat Recipe | साग मीट रेसिपी | Palak Mutton | Green Mutton Curry | Chef Ashok
ingredients:-
1.300 gm mutton
.400 gm onion
1 bunch spinach
6-8 green chilli
.100 gm coriander
.50 gm ginger
.50 gm garlic
.120-.150 ml mustard oil
whole spices
2 tsp chop garlic
.150-200 gm curd
1.5 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 whole red chilli
1/2 tsp garam masala powder
1/2 tsp kasoori methi
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Saagwala Chicken | ਸਾਗਵਾਲਾ ਚਿਕਨ | Sanjeev Kapoor Khazana
Chicken made with a goodness of mustard and spinach leaves- healthy, wholesome and delicious!
MUTTON SAAGWALA
Ingredients
450 grams boneless mutton, cut into cubes
1 cup chopped mustard leaves
2 cups chopped spinach leaves
2 tbsp chopped garlic
2 tbsp chopped ginger
4 tbsp ghee
1 bay leaf
1 cinnamon
2 black cardamom
3-4 green cardamoms
2 dried red chillies
1 medium onion, finely chopped
1 tsp red chilli powder
1 medium tomato, finely chopped
2 tsp makai Atta
1 tsp garam masala powder
1 tsp roasted dried fenugreek (kasuri methi) powder
Salt to taste
1-2 tbsp white butter + for garnishing
Method
1. Add spinach, mustard leaves and ½ cup water, 1 tablespoon garlic,1 tablespoon ginger, salt, mix well and cook for 10 minutes and blend into smooth paste.
2. Heat 1-2 tbsps ghee and oil in a non-stick pan. Add bay leaf, cinnamon, black cardamom, green cardamom, dried red chillies and sauté for a few seconds.
3. Add onions, mix well and sauté for a minute. Add salt, mix well and sauté till onion turns golden colour.
4. Add chicken and adjust the seasoning, mix well, cook for 5 minutes.
5. Add remaining ginger, garlic, red chilli powder, turmeric powder, tomato, mix well cover and cook till the tomatoes turn soft and pulpy.
6. Add ½ cup of water and let it simmer for a more 5 minutes.
7. Add the ground paste to the same non-stick pan, add makai atta, garam masala powder, salt ,mix well and cook for 2-3 minutes.
8. Garnish with white butter and serve hot.
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Saagwala Mutton Recipe | सागवाला मटन | Chef Sanjyot Keer
Written recipe for Saagwala mutton
Prep time: 30 mins
cooking time: 2 hours
Serves: 6
Ingredients:
• Mutton 1 kg (cleaned and washed)
• Salt to taste
• Red chilli powder 1 tbsp
• Ginger garlic paste 1 tbsp
• Curd 1 cup
• Spinach 1 big bunch
• Boiling water for blanching spinach
• Green chillies 2-3 nos.
• Fresh coriander (handful)
• Ghee 2 tbsp
• Mixed whole spice:
1. Cinnamon stick 1 inch
2. Peppercorns 3-4 nos.
3. Bay leaf 1-2 nos.
4. Cloves 3-4 nos.
5. Green cardamom 2-3 nos.
6. Black cardamom 1 no.
• Onions 5-6 medium size (sliced)
• Ginger garlic paste 1 tbsp
• Powdered spices:
1. Turmeric powder 1/4th tsp
2. Coriander powder 1 tbsp
3. Red chilli powder 1 tbsp
• Tomato puree 3-4 medium size
• Salt to taste
• Garam masala 1 tsp
• Lemon juice 1 tsp
• Fresh coriander 2 tbsp
Method:
• In a mixing bowl, add mutton, salt, red chilli powder, ginger garlic paste and curd, mix well and marinate for at least 30 minutes.
• Blanch the entire bunch of spinach for 2 minutes. Dip into ice cold water immediately.
• Add the blanched spinach, green chillies and fresh coriander in a blending jar, grind well into a fine paste.
• Heat ghee in a wok on medium flame, add the whole spices and sauté for few seconds.
• Add onions and cook until golden brown, add ginger garlic paste and sauté for few seconds.
• Add powdered spices, tomato puree and salt to taste, cook for 4-5 minutes.
• Add the marinated mutton along with the remaining marinade, stir and cook for 10-12 minutes on high flame. Sow down the flame, cover & cook until the mutton is completely cooked while stirring in intervals. If the masala gets too dry just add hot water an adjust the consistency.
• You can also skip this time-consuming stage and pressure cook for 3-4 whistles. Pressure cook after adding the marinated mutton.
• Check whether the mutton is 90% cooked and the add the spinach puree, mix well and cook further for 2-3 minutes.
• Add garam masala, lemon juice and freshly chopped coriander leaves, cook further for 10-12 minutes on low flame. The mutton will be cooked completely by now.
• It is ready to be served, serve hot with paratha or roti of your preference.
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Palak Dal Recipe - Dhaba Style Dal Palak - Spinach & Lentil Curry - Varun
Learn how to make Palak Dal at home with Chef Varun Inamdar on Rajshri Food.
Palak Dal or Dal Palak is a simple lentil curry with spinach. This Dal recipe is quick and easy to make and tastes best when had with steam rice. Do try it at home and share your feedback in the comments below.
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Ingredients:
1 Onions, chopped
3 Green Chillies, chopped
1 inch Ginger, chopped
2 tbsp Ghee
1 Tomato, chopped
1 tbsp Cumin seeds
1/2 tsp Asafoetida
1 tsp Red Chilli powder
1/2 tsp Turmeric powder
1 tbsp Coriander seed powder
1 cup Lentil/Toor Dal, boiled
Salt
2 cups Spinach leaves, chopped
Method of preparation:
Heat a pan, add ghee and allow it to heat.
Add cumin seeds, asafoetida, onion, chilli, ginger, saute it on high flame till the onions turn translucent.
Add red chilli powder, turmeric powder, coriander powder, dal, tomatoes, salt and give it a good mix.
Add spinach, mix well an let it cook.
Our Palak Dal is ready to serve.
Host: Varun Inamdar
Copyrights: Rajshri Entertainment Private Limited
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EASY & QUICK WAY TO COOK SPINACH CHICKEN CURRY | PALAK CHICKEN | Murgh Saagwala
Spinach Chicken Curry - Delicious Palak Chicken - Murgh Saagwala
Today I will show you how to make an easy chicken recipe with spinach. Instead of first blanching the spinach and then putting in cold water and grinding to a paste I just chopped the spinach and added it at the very end and I was amazed how delicious it was. I even added few mint leaves which brought in so much flavor to this dish. If you do not like the flavor of mint you can even add chopped coriander and that also brings in a lot flavor. The addition of sour cream is totally optional. You can even add heavy cream or plain unflavored yogurt. Please try this recipe and send me your feedback.
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Ingredient proportions for making murgh saagwala - serves 5 to 6
* 615 gm/1.4 lb boneless skinless chicken thighs cut into chunky pieces
* 265 gm / 9 oz spinach (only the leaves). I wash the leaves very well then stack few leaves one on top of each, roll them and then chop them to get thin slivers
* 300 gm / 11 oz / 1 large onion
* 30 gm / 1.1 oz/5 large garlic cloves
* 30 gm/ 1.1 oz/ 2 & 1/2 inch length ginger
* 1 large tomato
* 1 green chilli (optional)
* 6 to 7 mint leaves (optional) or coriander leaves (cilantro)
* 1/2 teaspoon whole black peppercorns
* 4 green cardamoms
* 4 cloves
* 1 dried bay leaf
* 1 inch length cinnamon stick
* 2 teaspoons kashmiri red chilli powder or paprika
* 1 teaspoon turmeric powder
* 2 teaspoons heaped ground coriander
* 1/2 teaspoon ground cumin
* 1 teaspoon garam masala powder
* 1/4 th teaspoon ground nutmeg or jaifal powder
* 2 teaspoons salt or as per taste
* 1 teaspoon sugar
* 2 tablespoons sour cream or heavy cream or plain unflavored yogurt or skip this step. If using yogurt please stir it very well with 2 tablespoons of water before adding.
* 1 teaspoon butter
* 1 cup hot water
* 3 tablespoons oill
Serve this saag chicken curry with roti/naan/paratha/hot steamed rice.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.