Simple And Tasty Indian Spinach Sukhi Paalak Recipes

SIMPLE AND TASTY INDIAN SPINACH (SUKHI PAALAK)

Simple and Tasty Indian Spinach (Sukhi Paalak) image

My husband's favorite vegetable is spinach...it's actually the only one he likes! :) But interestingly we both prefer this simple, healthy and traditional version I learned from my mom. It's quick, easy and goes with almost anything!

Provided by Shalini

Categories Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons oil (you can use less, if you have a non-stick or heavy bottom pan)
2 tablespoons black mustard seeds
2 tablespoons fenugreek seeds (methi)
4 pinches asafoetida powder (heeng)
1/2-1 teaspoon red chili powder
4 pinches salt
16 ounces frozen chopped spinach

Steps:

Heat oil in medium sized pan.
On medium heat, Add mustard seeds, fenugreek and asafetida powder.
Heat until mustard seeds begin to "pop".
Then lower the heat a little, add the spinach and salt.
Cover and cook for about 10 minutes, stirring periodically.
Uncover and cook for another 5 minutes.
Voila, ready to serve!

Nutrition Facts : Calories 140.5, Fat 9.7, SaturatedFat 1.4, Sodium 246.4, Carbohydrate 10.3, Fiber 5.8, Sugar 1.4, Protein 7.2

INDIAN SPINACH/PAALAK FRY

Indian Spinach/Paalak Fry image

Make and share this Indian Spinach/Paalak Fry recipe from Food.com.

Provided by ladyinred

Categories Spinach

Time 20m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1 bunch spinach, finely chopped
mustard seeds
1 tablespoon bengal gram dal (look for chana dal at an indian store)
1 tablespoon butter or 1 tablespoon ghee
1/2 cup peas
1/2 red pepper (capsicum - if you dont have red use green but it changes the taste)
2 dried red chilies (use red chilli flakes if you dont have this)
1/4 sweet white onion (if you are in india use a whole white or red onion)
1 teaspoon cumin seed
3 -5 curry leaves (optional)
italian dressing oil (use ordinary oil if you dont have it)
2 teaspoons garlic, crushed with
2 teaspoons ginger, to make a paste
salt

Steps:

Cut very finely/grind the spinach.
Keep aside.
Heat the butter/oil/ghee.
Add mustard seeds, cumin.
When they begin to pop, add the bengal gram and fry till it turns lightly golden.
Add the italian oil and the peppers and the onions.
Fry till done, then add chillies and curry leaves.
When almost done add the peas and garlic ginger paste and then the spinach/spinach paste.
Add salt to taste.

Nutrition Facts : Calories 199.2, Fat 8.5, SaturatedFat 1.1, Sodium 144.2, Carbohydrate 25.7, Fiber 8.8, Sugar 8, Protein 9.9

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