I am a fan of spinach and hence decided to make Mutton with spinach today. Most of the recipes of Saagwaala Mutton and other spinach mutton use Spinach Puree but I thought of adding finely chopped spinach instead. The dish was absolutely tasty! Highly recommended




Method
1. Blend 1 cup coriander leaves, 5-6 cloves of garlic, 1 inch ginger, handful of mint leaves and 2 green chillies in a mixer. Add salt and marinate 1/2 kg mutton for at least an hour before cooking.
2. Take 1 tsp ghee and 1 tsp oil in a pressure cooker. When hot, add 1 bay leaf, 3-4 cloves, 1 inch cinammon, 1 cardamom, 1 tsp cumin seeds and saute till the cumin splutters. Add 1 big onion finely chopped and saute till pink.
3. Add 2 medium tomatoes finely chopped and saute till mushy. Add the mutton and saute for some time till the raw taste of ginger garlic goes away. Now add 2 cups of water to the pressure cooker, close the lid, add the weight and cook for 4-5 whistles.
4. Remove the lid when the pressure is off and add 2 cups of finely chopped spinach and 1 tsp kasoori methi and cook till the spinach is well cooked.

Serve hot with chappatis. You can add more water in case you need a gravy to go with rice.

I think this is one dish invented to mitigate the feeling of guilt of having deep fried puris by giving it a healthy twist 

Method
1. Clean and blanch about 1 cup of Spinach leaves in 1 cup water for less than 5 mins. 
2. Grind the blanched spinach along with the water with 2 green chillies, 1 inch ginger piece, 1 tsp cumin seeds and salt. 
3. Now add wheat flour (atta) and knead in to make a dough. Add enough atta to get a firm dough.


4. Roll into puris and deep fry.

Serve hot with Vegetable Kurma.

This is a very easy dish to cook and the spinach and corn combination is very tasty. Really good for a light meal.






Method

1. Wash 2 cups of basmati rice and keep aside to remove the starchy content.
2. Heat 1 tbsp butter and 1 tbsp oil in a pressure cooker, add whole garam masalas like 3 cloves, 1 cardamom, 5-6 black peppercorns, 1 inch cinnamon stick and 2 medium sized onions finely chopped and saute till brown. Now add 1 tbsp ginger garlic paste and saute.
3. Add 1 cup of finely chopped spinach and 1/2 cup of sweet corn kernels chopped into 2. 
4. Add 1 tsp turmeric powder, 1 tbsp garam masala powder, 1 tbsp cumin powder and stir for 1 minute.
5. Add drained rice and saute for 2 mins till the masala coats the rice well.
6. Add 5 cups of water. Mix well. Add salt to taste and cover the pressure cooker and cook for 2 whistles or till rice is just well cooked.
7. Garnish with coriander and serve

I like Spinach!! I guess it was due to the familiarity that I used to end up cooking Palak Paneer almost all the time. Two days back when I saw Palak in my fridge, I decided to look for new recipes and found this on the internet. Turned out really tasty!!






Method

1.   Blanch Spinack (Palak) and make a puree out of a bunch of spinach (Palak) leaves.

2.   In a pan, add 1 tbsp oil. Add 1 inch ginger and 7-8 cloves of garlic finely chopped and sauté for a minute

3.  Add 1 medium sized onion finely chopped and sauté. Add 2 finely chopped green chillies.

4.   Add the palak puree once the onion is cooked. Add salt to taste and sauté  for 2 mins on medium flame or till cooked. Remove from flame and keep aside

5.   Add 1 tbsp oil in another pan. Add 1 tsp cumin seeds. Add 2 medium sized tomatoes chopped finely and sauté till its cooked

6.   Now ½ cup of cauliflower florets. Add ½ cup of French beans cuts into long 1 inch pieces and ½ cup of carrot cut into long and thin slices. Add ½ cup of paneer cubes.

7.   Toss the vegatables till cooked. You can steam these vegetables before adding to the pan to reduce cooking time.

8.  When the vegetables are cooked, add 1 tbsp red chilli powder and 1 tsp garam masala powder

9.   Garnish with coriander

10. While serving, spread the palak base that you earlier prepared and then layer it with the vegetable mixture. If you mix spinach and the vegetables the whole preparation takes the green colour and hence doesn’t look as appealing as when served this way.

This dish goes very well with chappatis. In the recipe I referred too  - Sanjeev Kapoor's video, he did not use Paneer. Paneer was my addition to the dish. 

As a child I never liked methi or spinach. But now that I have to cook on my own, I have suddenly started liking the taste of spinach and use it almost once a week in my cooking. I tasted this dish in a buffet and liked it so much that I searched for this recipe the same day. I have made it many times now and it is the perfect dish to eat with chapattis.

Here is my recipe for this dish

1. Blanch 2 cups of spinach and 1 cup of methi leaves (for blanching, boil water and soak the leaves for 5 mins and drain). Blend in a mixer  along with 2 green chillies to get a fine puree.
2. Add 2 tsp oil in a pan. Add 1 tbsp cumin seeds to it and sauté
3. Add 1 bay leaf, 2-3 cloves, 1-2 cardamom, 1inch cinnamon
4. Add 2 medium sized onions  and 5-6 garlic flakes neatly chopped and sauté till onion is brown.
5. Add a pinch of turmeric, ginger garlic paste. Add the puree and sauté. Add 1 tsp coriander powder and a pinch of sugar and cook till the oil separates.
6. Now adjust the water and salt according to your taste
7. Add 200 gms of grated paneer and cream and cook for 10 mins on a low flame

Add 1 tsp garam masala and garnish with coriander and cream and serve.