SPINACH CURRY
I make this once a week. A quick lunch vegetable. It really tastes good. It is very similar to other vegetables I cooks, so bear with me. Please adjust the spices to your liking
Provided by Sana7149
Categories Asian
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil.
- Add the thymol seeds (ajwain in hindi).
- Add the ginger, garlic and onions.
- When the onions get soft, add the spinach.
- Add all the spices and salt.
- ** I microwave my spinach for about 8 minutes. Cook the spinach to the doneness level you like.
- ** Variations - I sometimes add boiled potatoes, tomatoes or yogurt to this. All the variations taste good :)
- ** Another variation - If you want sort of a gravy add some water mixed with corn starch and add alongwith the spinach.
Nutrition Facts : Calories 62.1, Fat 2.7, SaturatedFat 0.4, Sodium 28.4, Carbohydrate 9, Fiber 1.9, Sugar 3.1, Protein 2
PALAK PANEER (SPINACH CURRY)
Given to me by a co-worker from Bangalore, this is a southern Indian recipe for palak paneer. It was easy to make and very delicious!
Provided by International Recipes
Categories Trusted Brands: Recipes and Tips
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
- Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
- Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.
Nutrition Facts : Calories 332.6 calories, Carbohydrate 22.7 g, Cholesterol 16.8 mg, Fat 20.1 g, Fiber 6 g, Protein 18.9 g, SaturatedFat 5.5 g, Sodium 7499.1 mg, Sugar 8.8 g
SPINACH & CHICKPEA CURRY
A low-fat, low-calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
- Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.
Nutrition Facts : Calories 203 calories, Fat 4 grams fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium
INDIAN SPINACH CURRY (PALAK PALYA)
This tasty, spicy curry makes a great vegan side dish to go along with rice or any Indian flatbread. This is a very authentic curry commonly made with amaranth leaves, found in almost every Madhwa Brahmin household. I regularly make it with spinach, which is easier to find in almost all the grocers near my place. The same curry could be made with any type of fresh green leaves available to you like, dill, mountain spinach leaves, fenugreek, or linseed.
Provided by Ashwini
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Place toor dal in a bowl and cover with water. Soak for 15 minutes.
- Drain toor dal and transfer to a multi-functional pressure cooker (such as Instant Pot®). Add 3 cups water and close and lock the lid. Choose high pressure and set the timer for 7 minutes; allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set cooked toor dal aside.
- Heat a pan over medium heat and add oil. Add mustard seeds to hot oil and cook until sputtering, about 1 minute. Add cumin, urad dal, chana dal, fenugreek seeds, and hing. Cook and stir, making sure the seasonings do not burn. Add curry leaves, red chiles, and green chiles and fry for 1 minute. Mix in chopped spinach and saute about 1 minute. Sprinkle 1/4 cup water over spinach and cover pan partially with a lid. Cook until wilted, about 10 to 15 minutes more.
- Add cooked toor dal to the pan and mix well. Add coconut and jaggery and combine well. Season with salt and mix thoroughly.
Nutrition Facts : Calories 180.8 calories, Carbohydrate 16.3 g, Fat 11.9 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 76.6 mg, Sugar 4.5 g
VEGETARIAN SPINACH CURRY
"Having lost weight with Weight Watchers, I'm always on the lookout for tasty low-calorie meals," writes Diane Toomey of Methuen, Massachusetts. "I found this recipe in a newspaper a few years ago. It's great because it's low in fat, high in fiber, plus it's easy to make."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook the onion, garlic and curry powder in oil for 3-4 minutes or until onion is tender. Stir in the tomato sauce, spinach and 1 cup garbanzo beans. In a blender, combine the broth and remaining garbanzo beans; cover and blend until smooth, about 2 minutes. Stir into skillet. Sprinkle with salt and pepper. Cook and stir mixture is heated through. Serve over couscous if desired.
Nutrition Facts :
More about "spinach curry recipes"
SPEEDY SPINACH CURRY | JAMIE OLIVER VEGETARIAN CURRY RECIPES
From jamieoliver.com
Servings 2Total Time 16 minsCategory Cheap & CheerfulCalories 363 per serving
- Put a large non-stick frying pan on a medium-high heat and toast the cashew nuts as it heats up, shaking the pan occasionally until lightly golden.
- Tip the cashews into a pestle and mortar, returning the pan to the heat.Peel and finely slice the onion and place in the hot pan with 1 tablespoon of olive oil and the curry paste.
SPINACH CURRY RECIPE (INDIAN PALAK CURRY) - SWASTHI'S …
From indianhealthyrecipes.com
Ratings 40Calories 235 per servingCategory Side
- Heat ghee or butter in a small pan. Add sliced garlic and red chillies. Fry the garlic until it turns golden.
CREAMED CURRIED SPINACH RECIPE | COOKING LIGHT
From cookinglight.com
QUICK AND EASY SAAG BAHJI {SPINACH CURRY} - ERREN'S KITCHEN
From errenskitchen.com
10 BEST INDIAN SPINACH CURRY RECIPES | YUMMLY
From yummly.com
SPINACH AND POTATO CURRY – ALOO PALAK (EASY & AUTHENTIC)
From teaforturmeric.com
SPINACH MUSHROOM CHICKPEA CURRY RECIPE - ARCHANA'S …
From archanaskitchen.com
CHICKPEA SPINACH CURRY (CHANA PALAK MASALA) - THE …
From thefieryvegetarian.com
PALAK PANEER – INDIAN SPINACH CURRY WITH CHEESE - RECIPETIN EATS
From recipetineats.com
SWEET POTATO, CHICKPEA & SPINACH CURRY FROM OH SHE GLOWS EVERY …
From pinterest.ca
EASY POTATO AND SPINACH CURRY | RECIPEFUEL | RECIPES, MEAL PLANS, …
SPINACH CURRY RECIPES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
LAMB CURRY WITH SPINACH BEST RECIPES
From findrecipes.info
10 BEST INDIAN SPINACH CURRY RECIPES | YUMMLY
From yummly.co.uk
INDIAN SPINACH CURRY FOR KIDS RECIPE - SUPER HEALTHY KIDS
From superhealthykids.com
15 SPINACH PALAK PANEER CURRY RECIPE - SELECTED RECIPES
From selectedrecipe.com
SPINACH CURRY - THE STINGY VEGAN
From thestingyvegan.com
20 AUTHENTIC INDIAN SPINACH RECIPES (+ EASY PALAK DISHES)
From insanelygoodrecipes.com
SPINACH & GINGER CHICKEN CURRY | JAMIE OLIVER RECIPES
From jamieoliver.com
#30-minutes-or-less #time-to-make #cuisine #preparation #for-1-or-2 #low-protein #healthy #asian #indian #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #number-of-servings
You'll also love