Flavorsome Spinach recipes you will want to try

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Spinach is a green leafy vegetable that has numerous health benefits. It is beneficial for people of all age groups. Some of us do not like eating Spinach because of its bitter taste. But there are some flavorsome Spinach dishes which you will always want to eat. These Spinach dishes reduce the bitter taste and make it tasty. The ingredients of spinach dishes are easily available at home. Among all the types of spinach, Palak and Methi are available in most of the places. Follow these recipes to have a green meal in lunch or dinner.

Palak Paneer

This is a lip-smacking dish of paneer sauteed in spinach gravy. You can eat this with rice, chapati, paratha or poori.

Ingredients –

  1. Paneer – 250 grams
  2. Palak (Spinach) – 1 bundle
  3. Onion – 1
  4. Salt – According to taste
  5. Tomato – 2
  6. Ginger – Small piece
  7. Garlic – Few cloves
  8. Chili – Few
  9. Oil – 2 tablespoons
  10. Cumin seeds – 1 teaspoon
  11. Cardamom – Few
  12. Cloves – Few
  13. Cinnamon – A big piece
  14. Coriander powder – Half teaspoon
  15. Garam Masala – Half teaspoon
  16. Chili powder – Half teaspoon
  17. Kasuri Methi – 1 tablespoon
  18. Butter – 1 tablespoon
  19. Sugar – Half teaspoon
  20. Milk – Half cup

Method –

  1. Cut Paneer into cubes. Chop spinach, tomato, onion, ginger, garlic and chili. Heat a pan and put oil to it. Add cumin seeds, cardamom, cloves and cinnamon to it.
  2. Let them splutter. Then put ginger, garlic, onion and chili to it. Fry till the raw smell disappears. Put coriander powder and garam masala to it.
  3. Mix properly. Then add tomato and kasuri methi. Saute till tomato turns soft and mushy. Put spinach and saute well. Mix everything properly.
  4. Cool this mixture and put it in a blender. Make puree of this spinach mixture. Heat the same pan again and put butter to it.
  5. Add chili powder, sugar, salt and saute for a minute. Then put spinach puree to it and saute for few minutes.
  6. Add milk and mix properly so that all the ingredients get combined. Put Paneer cubes and mix well.
  7. Cover the pan and simmer for few minutes so that paneer absorbs the flavor of spinach. Remove cover and mix. Serve it hot.

Palak Paratha

This is a delicious Indian flatbread of spinach. You can eat it with curd, any raita, dal, fry or curry.

Ingredients –

  1. Palak (Spinach) – 1 bundle
  2. Water – 3 cups
  3. Ginger – Small piece
  4. Chili – Few
  5. Salt – According to taste
  6. Wheat flour (Atta) – 2 cups
  7. Carom seeds (Ajwain) – 1 teaspoon
  8. Oil – 2 teaspoons

Method –

  1. Wash Palak leaves and roughly chop them. Heat a pan and put water in it. Add Palak leaves and boil them. Let the Palak leaves cool completely.
  2. Roughly chop ginger and chili. Take a blender and put blanched Palak leaves, ginger and chili to it. Blend to a fine paste without adding water.
  3. Take a large mixing bowl and put spinach paste in it. Add wheat flour, salt, Carom seeds and oil. Mix very well and knead the dough. Add water to it if required.
  4. Make a soft dough and cover the bowl. Rest the dough for at least 15 minutes. Then make small balls from the dough.
  5. Take rolling board and pin and put wheat flour on it. Dust the small dough balls with wheat flour and roll them. Try to flatten it as thin as possible.
  6. Heat a tawa and keep the paratha on it. Flip the paratha and put oil to it. Make sure that it has cooked on both sides. Flip it continuously so that it cooks uniformly.
  7. Add more oil if required. You may use ghee instead of oil for roasting paratha. Serve it hot.

Methi Malai Paneer

This is an appetizing dish of paneer sauteed in a creamy gravy with the flavor of Fenugreek leaves. You can eat this with rice, chapati, paratha or poori.

Ingredients –

  1. Methi leaves (Fenugreek) – 1 bundle
  2. Paneer – 250 grams
  3. Water – As required
  4. Salt – According to taste
  5. Oil – 3 tablespoons
  6. Cumin seeds – 1 teaspoon
  7. Bay leaf – 1 or 2
  8. Cardamom – Few
  9. Cloves – Few
  10. Cinnamon – A big piece
  11. Ginger – A piece
  12. Garlic – Few cloves
  13. Chili – Few
  14. Tomato – 2
  15. Coriander powder – Half teaspoon
  16. Garam Masala – Half teaspoon
  17. Chili powder – Half teaspoon
  18. Turmeric powder – Half teaspoon
  19. Milk – 1 cup
  20. Sugar – Half teaspoon

Method –

  1. Wash Methi leaves and chop them. Take a large bowl and put Methi leaves in it. Add sufficient water and little salt to it.
  2. Mix properly and soak Methi leaves for at least half an hour. This removes the bitterness of Methi leaves to some extent.
  3. Squeeze Methi leaves and keep them aside. Heat a pan and put 1 tablespoon oil to it. Add Methi leaves and saute till they shrink in size.
  4. Remove Methi leaves and keep them aside. Chop onion, ginger, garlic and chili finely. Cut tomatoes and put in a blender. Blend to a fine paste. Cut Paneer into cubes.
  5. Heat the same pan again and put 2 tablespoons oil to it. Add cumin seeds, bay leaf, cardamom, cloves and cinnamon to it. Let them splutter.
  6. Then put onion, ginger, garlic and chili to it. Fry well till the raw smell disappears. Add tomato paste and cook till it thickens.
  7. Put turmeric powder, chili powder, coriander powder and mix properly. Add the sauteed Methi leaves to it. Put salt, sugar and mix well. Saute for some time.
  8. Add milk and stir properly. Put garam masala and cook till a gravy forms. Add Paneer cubes and mix gently.
  9. Cover the pan and simmer for few minutes so that paneer absorbs the flavor of fenugreek leaves. Remove cover and mix. Serve it hot.

Methi Pulao

This is a delectable dish of rice cooked with Methi leaves, herbs and spices. You can eat it with any raita, dal, fry or curry.

Ingredients –

  1. Methi leaves (Fenugreek) – 1 bundle
  2. Basmati Rice – 1 cup
  3. Onion – 1
  4. Ginger – A piece
  5. Garlic – Few cloves
  6. Chili – Few
  7. Water – 3 cups
  8. Salt – According to taste
  9. Oil – 4 tablespoons
  10. Chili powder – Half teaspoon
  11. Turmeric powder – Half teaspoon
  12. Coriander powder – Half teaspoon
  13. Cumin seeds – 1 teaspoon
  14. Bay leaf – 1 or 2
  15. Cardamom – Few
  16. Cloves – Few
  17. Cinnamon – A big piece
  18. Green peas – 2 tablespoons

Method –

  1. Rinse and soak Basmati rice in water for at least half an hour. Wash Methi leaves and chop them. Chop onion, ginger, garlic and chili finely.
  2. Heat a pressure cooker and put oil in it. Add cumin seeds, bay leaf, cardamom, cloves and cinnamon to it. Let them splutter.
  3. Then put onion, ginger, garlic and chili to it. Fry well till the raw smell disappears. Add Methi leaves and saute for some time. Then put green peas and saute for few minutes.
  4. Add salt, turmeric powder, chili powder, coriander powder and mix very well. Put Basmati rice and mix properly. Add water and stir well.
  5. Cover the pressure cooker and cook on high flame. Pressure cook for 1 whistle. Remove cover and mix. Serve it hot.