Serve 6

1 lb of lamb cut into 1-inch cubes
1 large onion, finely chopped
4 tsp ground coriander
1 Tbsp mustard seeds
2 tsp ground cumin
1 tsp chili powder (or less if you want)
1 tsp turmeric
1/4 cup plain yogurt
1-inch finely chopped fresh ginger
3 garlic cloves, crushed
2 lb of fresh spinach, trimmed, washed and torn in small pieces
1/4 tp salt
1/2 Tbsp vegetable oil
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Heat the oil in a casserole and cook the onion over medium-high heat,
stirring constantly, until soft. Stir lamb, coriander, mustard seeds,
cumin, chili powder and turmeric. Mix all the ingredients well.
Add 1 Tbsp of yogurt and cook over high heat, stirring the meat
until all the yogurt is absorbed – 3 to 5 minutes. Repeat with a
second Tbsp of yogurt, third, etc…

When the yogurt is used up, stir in the ginger and garlic, add just
enough water to cover the meat and bring to boil. Cover the casserole,
lower the heat and simmer for one hour.

When the meat is cooked, increase the heat to medium and add the
spinach in batches, stirring each batch until it is wilted. When all
the spinach is incorporated, cook the stew, uncovered, over high heat to
evaporate any excess liquid – about five minutes. Add the salt just
before serving.

Serve with rice and pappadoms.

Spinach 1/2 kg
Paneer 100 grams
Onion 1
Butter 3 tbsp.
Bay leaves 2-3
Cumin seeds 1 tsp.
Salt to taste
Black pepper powder 1/4 tsp.
Ginger-garlic paste 3/4 tsp.
Green chilli paste 1/2 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil as required

Method:

1. Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle).
2. Cut paneer into small cubes. Keep 3 cubes separately for decoration.
3. Heat oil in a pan. Fry the paneer pieces on ‘medium’ heat till they turn slightly brown. Set the paneer pieces aside.
4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
5. Add salt, black pepper powder, garam masala. Stir well.
6. Add paneer and cooked spinach (grinded). Mix well.
7. Put palak paneer in a baking tray .
8. Add rest of the butter. Bake for 1/2 hour at 180 deg C.

Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve.

Spinach 1/2 kg
Paneer 100 grams
Onion 1
Butter 3 tbsp.
Bay leaves 2-3
Cumin seeds 1 tsp.
Salt to taste
Black pepper powder 1/4 tsp.
Ginger-garlic paste 3/4 tsp.
Green chilli paste 1/2 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil as required

Method:

1. Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle).
2. Cut paneer into small cubes. Keep 3 cubes separately for decoration.
3. Heat oil in a pan. Fry the paneer pieces on ‘medium’ heat till they turn slightly brown. Set the paneer pieces aside.
4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
5. Add salt, black pepper powder, garam masala. Stir well.
6. Add paneer and cooked spinach (grinded). Mix well.
7. Put palak paneer in a baking tray .
8. Add rest of the butter. Bake for 1/2 hour at 180 deg C.

Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve.

4 cups spinach leaves
2 cup(s) water
1 onion(s) chopped
1 cup(s) milk
2 tablespoon(s) plain flour (maida)
1 tablespoon(s) fresh cream
2 tablespoon(s) butter
salt and pepper to season.

Wash the spinach leaves and discard the thick stems. Boil along with the water for 8 minutes or till the spinach is well cooked. Cool and puree in a blender. Keep aside.
Heat the butter in a pan. Add the chopped onions and saute on medium heat for 3 minute(s) or till the onions are transparent. Now, add the plain flour and fry briefly on low heat.
Add now the spinach puree, milk, salt and pepper. Simmer on low heat for 3 minute(s).
Add the fresh cream just before serving.

Serve hot with: cheese crackers.

2 cup(s) spinach leaves
3 cups yoghurt lightly beaten
2 small green chilli(es) chopped
1 teaspoon(s) cumin seeds
½ teaspoon(s) asafoetida
1 teaspoon(s) red chilli powder
1 tablespoon(s) ghee (clarified butter) / oil
salt to taste

Wash the spinach leaves well. Cook with a little water for 5 minutes till the leaves are tender. Cool and puree in a blender along with the chopped green chilli(es). In a bowl, mix well the yoghurt, salt and the spinach puree.
For the tempering, heat the ghee (clarified butter) / oil in a pan for 2 minute(s). Add the cumin seeds. Let them splutter. Now, add the asafoetida and red chilli powder. Fry on low heat for a few seconds.
Add the tempering to the yoghurt and spinach mixture. Mix well. Keep refrigerated.
Serve cold with: Rice with Dried Mushrooms (Kanegach Pulav)

1 cup(s) split green gram (moong dal)
1 bunch(es) spinach chopped
1 medium tomato(es) chopped
1 medium onion(s) chopped
1 teaspoon(s) cumin seeds
½ teaspoon(s) turmeric powder
1 tablespoon(s) finely chopped ginger
2 green chilli(es) slit
2 flake(s) garlic
2 tablespoon(s) butter / ghee (clarified butter)
red chilli powder and salt to taste
fresh coriander leaves to garnish.

Soak the split green gram in water for about an hour. Grind the garlic, green chilli(es), ginger and onion(s) to a fine paste. Add the turmeric and red chilli powders to the paste and mix. Heat the butter /ghee (clarified butter) in a pan and fry the cumin seeds till they splutter. Add the paste and fry till fat leaves the sides. Now add tomato(es) and salt. Fry / cook on medium level for about 3 minutes.
Add the soaked gram and double the water. Cover and boil on medium / low level for about 5 minutes or till the gram is tender.
Add the chopped spinach and simmer for about 3 minutes or till the spinach is cooked.
Garnish with finely chopped fresh coriander leaves.

Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).

2 tablespoon(s) ghee (clarified butter) / butter
4 dry red chillies
1 tablespoon(s) finely chopped ginger
2 green chillies slit
600 grams (about 24 oz.) tender spinach washed and finely chopped
1 teaspoon(s) sugar
salt to taste
2 tablespoon(s) cream
finely chopped fresh coriander to garnish (optional)

Heat the clarified butter in a heavy-based pan. Add the whole dry red chillies and fry till they darken. Add the ginger and fry till it is light brown. Add the green chillies and fry briefly.
Add the chopped spinach, sugar, salt and mix well on high heat. Cook without covering on medium-high heat stirring frequently for about 20 minutes or till the spinach is cooked and dry. Mix in the cream.
Garnish with chopped fresh coriander (optional).
TIP:

Deep fried cottage cheese or tofu cubes can be added to the spinach just before all the water has dried up. Cover and keep warm so that the cottage cheese or tofu cubes are soft. Mix in the cream just before serving.
Serve hot with: Rice with Dried Mushrooms (Kanegach Pulav), white rice or Indian bread (Roti, Chapati, Pooris).

600 grams (about 24 oz.) tender spinach washed
2 green chillies chopped
2 cup(s) cottage cheese cubes
2 tablespoon(s) ghee (clarified butter) / butter / oil
1 teaspoon(s) cumin seeds
1 tablespoon(s) finely chopped garlic
1 tablespoon(s) finely chopped ginger
salt to taste
1 tablespoon(s) lemon juice
2 tablespoon(s) cream
lots of finely chopped fresh coriander to garnish

Blanch the spinach in lots of boiling salted water for about 3 minutes. Refresh in chilled water. Squeeze out excess water gently and blend to a fine paste with the green chillies.
Deep fry the cottage cheese cubes in moderately hot oil till light golden in color. Drain on absorbent paper.
Heat the clarified butter / oil in a heavy-based pan. Add the cumin seeds and let them crackle. Add the garlic and ginger. Fry briefly till the raw smell goes away.
Add the chopped spinach puree, salt and mix well. Add water if required to get a gravy of desired consistency and bring to a boil. Add the deep fried cottage cheese cubes and stir to mix gently. Mix in the lemon juice. Simmer for about 4 minutes. Put off the heat and mix in the cream.
Garnish with chopped fresh coriander.
TIPS:

Deep fried cottage cheese cubes can be soaked in some warm water to which lemon juice and salt are added. This will keep them extra soft and prevent them from hardening.
The cottage cheese cubes can be added without frying. However, avoid stirring often as they crumble.
Do not overcook spinach for a bright green colored gravy.
Serve hot with: white rice or Indian bread (Roti, Chapati, Pooris).

Ingredients:
Wholewheat flour – 1 cup
Gram flour (Besan) – 1 cup
Spinach or fenugreek leaves,coarsely ground – 1/4 lb
Onion, ground – 1 small
Green chillies, ground – 2
Salt & ghee – According to your taste
Method:
Place the flours, spinach, onion, chillies and salt to taste in a deep bowl. Add sufficient water to knead into a stiff dough. Leave to rest for 10 minutes and then knead again. Divide the dough into 8 portions. Roll out each one into a thick round, using a rolling pin. Heat a griddle or heavy frying pan until very hot. fry one round, turning over after 10 seconds. Cook for about 25 seconds until brown spots appear all over. Although they are cooked like chapaatis, being a little longer to cook. Make the other breads in the same way. Serve hot with a generous coating of ghee on one side. This bread goes well with a curry or dall.