Tag Archives: Spinach

Spinach Dal Recipe

Toor dal is an important staple lentil  in the Indian diet, it is also healthy, nutritious and rich in protein. We prepare a lentil using various combinatin of dal & vegetable.This recipe is one of such combination – Toor dal and Spinach, both are nutritious and high in protein. This is very useful for entertaining last minitue guests and can be made in less time.

Ingredients :-

  1. Toor Dal – 1cup                                               
  2. Spinach – 100 grm chopped
  3. Tamarind – Small Lemon size
  4. Tomato – 1 chopped
  5. Onion – 1 chopped
  6. Turmeric Powder – 1/4tsp
  7. Green chillies – 6 chopped
  8. Garlic – few cloves (peeled)
  9. Mustard Seeds
  10. Curry Leaves
  11. Coriander
  12. Oil – 2 tsp
  13. Water

Servings :- For 4

Cooking Time : 45 minutes

How to Prepare:-

  • Cook Dal and chopped Vegetables (Spinach, Onion, tomato, green chillies) in pressure cooker. Ensure dal and vegetables are placed in seperate vessels while cooking. Allow pressure cooker to whistle 4 to 5 times so that dal will gets cooked

  • Parallelly soak tamarind in water
  • Once steam is released from cooker, mix dal and vegetables in one container,& smash well. Add salt, turmeric powder, tamarind juice and cook in low flame (add required water depends on consistency) for 6 minutes and keep aside. Before taking dal out of flame add coriander leaves and close the lid.
  • Heat oil in pan. Then add mustard seeds, cumin seeds, garlic cloves and curry leaves. Allow mustard seeds to crackle and garlic cloves to turn light brown color.  Add this as atempering on the cooked dal.

That’s it, Spinach Dal is ready to be served.

How to serve:-

  • Telugu people have this especially with white rice along with mango pickle (avakaya). Followed with rasam rice and curd rice. Wow…. wonderful meals!!!!
  • You can have with rice flour roti (will soon upload how to prepare this). This is also excellent combination.

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Palak Paneer

I tried palak panner for couple of times on my own (with out referring any recipe), but it didn’t turn out well.My neighbours back in Mumbai were from punjab origins- Mehta aunty.I have grown up getting her palak paneer, considering mehta aunty’s version as the only way to prepare palak paneer—–until I discovered my wrong way.My version was horrible, terrible—my husband did appreciate my version, as he had not tasted mehta aunty’s version of palak paneer.Finally I gave up & asked my aunt the way to her palak paneer. Bingo, got it 60% right – not 100% ( the way her palak paneer taste).


1) 250 gms of Palak- Big bunch.

2) 2 green Chilli

3) 150 gms of Paneer

4) 1 & 1/2 onion

5) 3 medium-sized tomato

6) 1 tsp coriander powder

7) 1 tsp cumin powder

8) 10 cashwe nuts

9) 1 stp salt

10) pinch of black pepper powder

11) Pinch of turmeric powder

12) 1/2 tsp ginger paste

13) 1/2 tsp of Garlic paste

14) 1 tsp of lemon juice.

15) 2 tsp of cream


1) First we need to deal with palak. Palak by nature doesn’t have much of taste, so v impart/implant the taste to the palak. Wash the palak thoroughly.Take a wok, add 1 tsp oil. Chop the Green chillies, once oil is heated add the green chilli & palak. Stir continuously, so that the palak gets withered(shrink). Do not put your effort to chop the palak as, add the palak with its steam to the wok because any-ways palak will reduce in size once its gets withered.—so why waste effort.This is one of the best part of making this recipe, you don’t have to chop the palak.

2) Once the Palak is withered, grind this mixture to fine paste in your blender.This forms a good palak paste.

3) Boil the tomato, peel the skin & mash it to form a tomato purée. Optional you can use the ready-made tomato.Add the pinch of black pepper powder & Mix well.

4) Roast the cashew nuts with minimum oil & than blend the cashew nuts to coarse foam.We need to add this mixture to palak & I like the taste of cashew nuts in my mouth while chewing the palak paneer with roti.You can grind it to fine powder if you dont like the coarse foam. Its  optional though.

5)  Cut the paneer into small cubes, fry them in till they turn golden brown.Soak these paneer in hot water, as hoe water removes the excess oil & helps the paneer to remain soft.

6) Chop the onion, heat a non-stick pan. Add oil, once heated add cumin seeds-Pinch of turmeric powder- giner -garlic paste- salt, fry till onion are cooked.

7) Once the Onion mixture is cooked/ fried, add the blended palak paste- cumin powder- coriander powder-paneer-tomato purée- roasted cashewnuts powder, salt & little water.

8) Now all you have to do is let the mixture boil for 5mintues,add a dash of fresh lemon juice along with cream  & toss it up.

Serve the palak paneer with roti.

P.S:- Always add tomato-onion in the proportion on 2:1. If you add more of onion, than the gravy taste sweet.

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