Banana & Plantain Beans Brussel Sprouts Cabbage Cauliflower Chickpea Dal & Lentil Drumsticks Eggplant Gourd & Pumpkin Jackfruit Jalfreize Kurma Miscellaneous Mixed Vegetables Okra Paneer Papaya Peas Peppers Potato Spinach & Greens (Below) Tomato Zucchini

SPINACH & GREENS

Bengali Dal with Spinach

¼ cup Moong Dal
¼ cup ChannaDal
¼ cup Masur Dal
¼ cup Arhar Dal
¼ cup Biuli (Kalai) Dal
2 bunches of Spinach, washed and finely chopped
¼ cup Grated coconut
1 teaspoon ginger paste
2 Tomatoes, diced
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon cardamom
1-1/2 teaspoon asofoetida
1/4 teaspoon cinnamon powder
2 bay leaves
2 Green chillies, sliced
Handful Coriander leaves
2 tablespoons of ghee
2 tablespoons of butter
Salt to taste

Wash all the dals and boil in a pressure cooker (or steam) with salt and turmeric powder for 5 minutes or until done. Heat ghee. Add ginger paste, tomatoes, green chilies, cumin powder and grated coconut. Saute well. When everything is blended, add chopped spinach, turmeric powder and salt to it. Stir thoroughly. Cover and cook till the water evaporates. Add dal mixture to it. Mix well. Add cardamom and cinnamon powder to it. When everything has blended well, and the mixture is of thick consistency, sprinkle coriander leaves and a few green chillies on top for decoration. Add two tablespoons of butter on top and offer.

Bengali Spinach

2 bunches fresh spinach (or 2 packages frozen, thawed)
1 inch fresh ginger
3 finely diced Shukhno lonka (dry red chilli)
½ tsp. Hing (Asafoetida)
4 medium-large Potatoes
2 tsp. Kasoori Methi (Dried fenugreek leaves)
1 tsp. Mouri/Saunf (Fennel seeds)
Salt to taste

Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min. Heat ghee abd add ginger, hing, and fennel seeds. Add the spinach, and fry on a high flame. After about 5 minutes of frying, add salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi - then fry for a few minutes. At this point, you might add a little water if you so desire. Offer hot.

Brown Rice, Lentil and Spinach Curry

3/4 cup lentils
1/4 cup liquid (miso, vegetable bouillon or apple juice)
1 stalk celery, chopped
1 medium carrot, shredded
1 small green chile, minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 cup long-grain brown rice
salt and freshly ground black pepper to taste
2-1/4 cups vegetable broth or water
1/2 pound spinach leaves, chopped
1 teaspoon cumin seeds
1 tablespoon fresh lemon juice

Wash lentils and put them in a saucepan with 1-1/2 cups of water. Bring to a boil. Cover, reduce heat to very low, and cook 20 minutes. Remove from heat until ready to add to the rice. Heat the saute liquid in a large heavy saucepan. Add celery and cook until soft. Add carrot and chile. Cook, stirring, 1 or 2 minutes. Add ground spices and cook, stirring, about 1 minute. Add rice. Cook, stirring, about 5 minutes, until grains turn translucent, then opaque, but not scorched. Stir in the lentils and any unabsorbed water in the lentil pot. Add salt, pepper, and broth or water. Cook at a low boil for 15 minutes. Add the spinach, pushing it down into the rice mixture. Cover, reduce heat to very low, and cook 30 minutes. In a small skillet or saucepan, cook the cumin seeds until they splutter. Pour over the lentil-rice mixture, add the lemon juice, and offer.

Kashmiri Nadur Palak

2 bunches fresh Spinach
1 cup Lotus root, chopped
1 tsp Red chili powder
1/4 tsp Asafoetida
1/2 tsp Turmeric powder
1/2 tsp Curry Masala
1 tsp Dry ginger powder
1 tbsp ghee
Salt to taste

Clean, wash and chop the spinach coarsely. Scrape and cut the lotus root into thick rounds and wash. Heat ghee and stir fry the lotus stem for 5 minutes, then add the asafoetida mixed with a little water, salt and spinach. Stir-fry until it becomes dry, then add red chili powder, turmeric and ginger powder. Add 1 cup of water, cover with a lid on keep on low heat water almost dries. Sprinkle the curry masala and remove from heat

Manu’s Spinach

2 bunches fresh spinach
½ pound paneer, cubed
Ghee for frying
1 tsp asofoetida
2 tbsp coriander powder
1/2 tsp turmeric
1/2 tsp chili powder
½ tsp sweet paprika
Pinch of nutmeg
1 tsp sugar
¼ to ½ cup cream
salt to taste
½ tsp fresh garam masala
handful chopped coriander leaves
thin sliced fresh ginger

Wash and set aside the greens. Fry the paneer cubes in ghee until golden, or just add fresh paneer. Heat 3 tbsp ghee, add hing, coriander powder, turmeric, chili powder, sweet paprika, nutmeg and sugar. Fry in the chonk (spices) for 2 minutes. Add spinach and cook down, then add fried paneer and a little cream to make a nice sauce. Add salt, sprinkle with garam masala, and garnish with chopped coriander leaves and ginger. Offer to Krsna with love and devotion.

Navratan Spinach

2 bunches of Spinach
3 cups mixed Vegetables
¼ cup Tomato puree
1 tsp Asofoetida
1/3 pound paneer, cubed
2 tsp. Ghee
1 tsp. chopped Ginger
1 chopped Capsicum
handfuls of Raisins and Cashew nuts
1 tsp turmeric
2 tsp coriander powder
½ tsp chili powder
1 tsp Garam masala

Chop the spinach and put in the pressure cooker for one whistle. Take a pan, warm the ghee and add raisins, cashew nuts, pepper, and ginger, and fry. Add cheese, spinach, mixed vegetables and salt and cover it. Let it cook. Ad remaining spices and tomato puree and cook until most of the liquid is absorbed.

Nedar and Haaq in Yakni (Lotus Root and Greens In Curds)

2 5-inch long lotus roots
1 large bunch spinach or kohl greens
4 kashmiri red chillies
1 tsp. grated ginger
1/4 tsp. turmeric
1/2 tsp. garam masala
½ tsp. asofoetida
1/2 cups plain curds
salt to taste
2 tbsp. mustard oil (or ghee)

Clean and chop roots into 1 inch chunks. Boil till tender. (Pressure cook or steam.) Wash, drain and set aside. Clean and chop spinach into 1" pieces. If using kohl greens, boil till half-tender. Wash, drain and set aside. Heat oil, add ginger and stir for a minute. Add chillies, stir. Add turmeric and salt. Add curds and stir continuously till whiteness is gone completely. Add spinach and roots and cook till gravy is almost semi-solid. Sprinkle garam masala , stir, remove from fire, and offer.

Nepali Mustard Greens Bhutuwa

1 lb. mustard greens, washed, peeled, cut into small pieces (spinach can also be used)
3 dried red chilies
½ teaspoon jwanu seeds (lovage seeds)
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 teaspoon whole timur (szchawan pepper)
1 tablespoon ginger, minced
½ teaspoon turmeric
½ teaspoon freshly ground pepper
3 tablespoons mustard oil
1 teaspoon asofoetida
2 tablespoons fresh dill weed, finely chopped
Salt to taste

Heat three tablespoons of mustard oil. Splutter jwanu seeds, whole timur, mustard seeds, and cumin seeds until they turn dark. Fry dried red chilies for 15 seconds till they turn dark. Add ginger, ground pepper, and turmeric; fry for a minute or so on low heat. Add mustard greens to the spice mixture, and stir-fry for about two minutes. Add salt. Increase the heat to high; cook the mustard greens until wilted and the excess liquid has evaporated, but don’t overcook the greens. Add salt and pepper as needed. Garnish with chopped dill weed and offer.

Palak Cream

2 heads fresh Spinach
Ghee
Ginger, 1 inch fresh
Salt to taste
½ tsp turmeric
½ tsp sugar
1 tblsp fresh cream

Blanch the spinach and make a puree in the blender. Heat a tablespoon of ghee in a pan and fry the finely chopped ginger until crisped. Add the palak mixture and fold in well. Season with a little salt and turmeric, then add half a teaspoon of sugar. Remove from pan and reserve in a serving bowl. Add one tablespoon of fresh cream and offer.

Palak Aloo (Spinach and Potatoes)

2 bunches Spinach (chopped)
1 lb potatoes (quartered, partially cooked)
2 green chilies
2 tbsps melted butter
¼ tsp asafoetida
1 tsp cumin seeds
Salt to taste

To Garnish :
1 ripe tomato, sliced
Lemon wedges

Heat the butter and fry the asafoetida and cumin seeds for 2 minutes. Add the spinach, potatoes, salt and chilies. Cover and cook over a moderate heat for about 10 minutes. Stir several times and then arrange the tomato and lemon slices over the mixture. Cover, lowering the heat and cook for another 5 minutes.

Palak Makkai Malai

1 bunch Palak (spinach) chopped
3 green chillies chopped
1" piece ginger grated
2 tbsp. moong dal
1/2 cup corn kernels, boiled
1/3 cup cream or malai
1/4 tsp. clove-cinnamon powder
1/4 tsp. punjabi garam masala
1/2 tsp. turmeric powder
1/2 tsp. red chilli powder
1/2 tsp. amchur powder
¼ tsp. asofoetida
salt to taste
3 tbsp. pure ghee

Wash the moong dal. Wash and drain spinach. Pressure cook together the following, with 1-1/2 cups water: spinach, dal, turmeric powder, clove-cinnamon powder, asofoetida, ginger, and chillies. When dal is soft, mash the mixture with a fork or ladle. Heat 2 tbsp. ghee, add corn, spinach mixture, salt, amchur, and garam masala. Stir and cook till thick. Stir in beaten malai or cream till smooth. Heat remaining ghee, add chilli powder and pour over vegetable. Stir and offer hot.

Palak in Muger Dal

1 cup yellow moong dal
2 bunches spinach, finely chopped
3 tbsp. ghee
2 tsp. panch phoran
3 whole red chillies
1 bay leaf
1/2 tsp. turmeric powder
1 tsp. red chilli powder
1/2 tsp. amchoor powder (dried mango)
salt to taste

Dry roast the dal, stirring continuously, till golden. Add 3 cups water, bay leaf, and turmeric powder. Bring to a boil and simmer semi-covered till dal is soft. Add more water if required. Add chilli powder, salt and spinach and cook for another 10 minutes. Heat ghee in a small frying pan, add panch phoran and allow to splutter. Add whole chillies and pour over dal. Add amchoor powder. Stir gently and offer.

Palak Paneer #1

2 heads fresh Spinach (Palak)
½ pound Paneer
3 tbsp Butter
2-3 Bay leaves
1 tsp Cumin seeds
Salt to taste
1/4 tsp Black pepper powder
3/4 tsp Ginger paste
1/2 tsp Green chilli paste
1/2 tsp asofoetida
1 tsp Garam masala powder
Ghee for frying

Mix ginger paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle). Grind the cooked spinach up to a consistency less than pureed, with some chop still in it. Cut paneer into small cubes. Keep 3 cubes aside for decoration. Heat ghee in a pan. Fry the paneer pieces on medium heat till they turn slightly golden. Set the paneer pieces aside. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds, salt, black pepper, and garam masala. Stir well. Add paneer and cooked spinach. Mix well. Put palak paneer in a baking tray. Add rest of the butter. Bake for 1/2 hour at 180 deg C. Grate the paneer set aside for decoration, and offer.

Palak Paneer #2

3 cups spinach
1-1/2 cups paneer
2 tsp coriander powder
1 tsp red chilly powder
1 small can tomato puree
salt to taste
2 tsp ghee
A pinch turmeric Powder
½ cup milk
½ cup water

For Masala Paste:
1 clove
1 " Cinnamon stick dalchini
1 tsp Cumin seeds(jeera)
1 tsp Coriander powder
1 tsp ginger paste
2 dry red chilis

Clean and chop spinach. Drain the water. Put the spinach in 1/2 cup boiling water and cook till it becomes soft. Let it cool and make a coarse paste in a blender. Set aside. Chop paneer into cubes and fry till light golden brown in ghee. Remove from the pan and place cubes in warm water. Grind all the masala ingredients into smooth paste. Heat ghee in a pan and add the masala and fry till it leaves oil. Add turmeric, red chilly powder, dhania powder and fry for another minute. Add the spinach, tomato puree and salt. Stir well and bring to boil. Gently squeeze the water out of the paneer and add cubes to the pan. Mix well, add milk and water water and cook for 15 minutes on a low flame. Remove from the fire when it reaches to the desired consistency and offer.

Palak Paneer #3

2 bunches fresh Spinach
1 ½ cup Paneer Cubes
2 Tbsp Ghee
3 Tbsp Chopped Tomatoes
4 Green Chillies (Finely Chopped)
1 inch Piece Ginger (minced)
5 Tsp Maize Flour
1 Tsp Red Chilli Powder
2 Tsp Salt
1 Tsp Sugar
2 Tsp Cream

Tempering:
2 Tbsp Ghee
1 Tsp Cumin Seeds
½ Tsp- Red Chilli Powder Garnish: Cream

Boil the spinach with very little water and a pinch of salt, then drain, cool, and puree it in a blender. Fry the paneer cubes in ghee until lightly golden brown. In a little hot ghee fry the green chilli until crispy then add the tomatoes, red chilli powder, salt, and sugar and stir well till the ghee separates from the gravy. Set the gravy aside. Heat spinach puree in a kadhai and add maize flour to it and cook for a while. Add the fried paneer cubes to it and mix well. Next add the thick gravy to it and mix well. Simmer for 5 minutes till the desired consistency is obtained. Prepare the tempering by heating ghee and frying the cumin seeds till they crackle well. Remove from heat, add red chilli powder to it. Wait for a second and then pour immediately on to the prepared palak paneer, and offer.

Palak with Green Gram Dal

1 cup greengram dal
2 cups Spinach (chopped finely)
2 Tomato
3 Green Chilli
1/2 cup Grated Coconut
1 inch piece Ginger
A pinch Turmeric powder
1 tsp Chilli powder

For Masala:
1 inch fresh Ginger
1 tsp Fennel seeds
3 cloves
1 Tomato
2 Green Chillies
2 tblsp Coconut

Wash Moong dal and cook it softly. Set aside. Chop 1 tomato and set aside. Grind all the ingredients for Masala to a fine paste, and et it aside. Heat 2 tbsp ghee in a frying pan and add the green chilli and tomato. Fry for few minutes. Add the spinach, stir well, cook for few minutes, then add a little water. Cover and allow it to cook until soft on a medium heat. After a while, mash the spinach. Add the salt, turmeric powder, and chilli powder to the mashed spinach and allow it cook for 2 minutes. Then add the cooked dal and the ground paste, mix together stir fry and cook for 5 minutes more. Done.

Palonk Shaag (Spinach with Potatoes)

2 bunches of spinach, finely chopped
4 med. Potatoes, cut into cubes
2 tsp cumin seed
1/2 tsp turmeric powder
1 tsp asofoetida
salt
ghee

Heat ghee, add cumin seeds, when it starts spluttering , add potatoes, turmeric powder, asofoetida, and salt. Cook till the potatoes become tender, when soft add spinach. Spinach itself will leave water, so don’t add any extra water. Do cover the pan after you add spinach, the leaves will become soft and coat itself to the potatoes, stir and mix well. When the water evaporates, check the potatoes, if its soft the dish is ready and if its not soft only then add water. You can also add red pumpkin for a nice dish.

Saag Paneer #1

1 pound paneer
2-3 cups wilted spinach, not overcooked (or use chard, collards, or mustard greens)
1 medium green pepper
Olive oil
1/3 cup corn meal or semolina flour
2 tbs. of fresh grated ginger
1/2 tsp. turmeric
4-6 serrano chilies, diced
1/2 cup water
salt to taste
1-2 tsp. curry powder or garam masala
dash of nutmeg or mace

Wilt the spinach until tender. Drain and dry the paneer on paper toweling. Using a food processor or blender, lightly process the cooked greens and the green pepper in a blender until pureed. Use the cooking juices from the greens, and ½ cup water if needed. Add the semolina flour or cornmeal and the paneer to a bowl. Coat the cubes evenly. Heat a little ghee and fry the paneer, turning often to brown all evenly. Remove when golden brown and drain. In a little more ghee, fry the ginger, chilies, turmeric, and the spinach/pepper puree. Salt to taste. Cover and cook for 2 minutes. Add paneer or tofu cubes to the spinach mixture, reheat for 2 minutes. Turn off heat. Add curry powder or garam masala and the dash of nutmeg or mace. Check for salt.

Saag Paneer #2

2 tablespoons ghee
1 tsp cumin seed
2 cardamom seeds
1 stick of cinnamon
2 or 3 bay leaves
2 whole cloves
1 teaspoon each fresh ginger
1 small fresh tomato, sliced
1 teaspoon black pepper
2 bunches fresh spinach, chopped
2 teaspoons salt
1 teaspoon cumin powder
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon garam masala
1 cup whipping cream
1 teaspoon tomato puree
fresh cilantro leaves
Paneer

Heat ghee in saucepan and saute cumin seed, cardamom, cinnamon stick, bay leaves, cloves, ginger, sliced tomato and black pepper and saute about 30 seconds. Add chopped spinach and saute, stirring until it begins to change color. When it goes dark green, it means it is about half cooked and will still be a little crunchy. Add salt, cumin, turmeric, coriander powder and garam masala. Mix well with spinach while it is sauteeing. Add cream, tomato puree, cilantro and cubes of paneer. Cook it well, stirring so it doesn't scorch. When cream boils, cook another 1-1/2 minutes over high heat. Garnish with cilantro leaves and offer.

Sarson Ka Saag

2 pounds sarson (mustard greens), chopped finely
1/2 pound spinach, chopped finely
1 inch ginger, minced
2 green chillies, minced
2 red chillies
1 tsp asofoetida
2 tbsps gram flour, sieved
1 tbsp butter
Ghee
Salt to taste

Boil both the greens till soft. Remove excess water and mash the leafy vegetables well and set aside. Heat 4 tbsps ghee and add ginger, green chillies and broken red chillies. When the masala has been browned, add the mashed saag and salt. Mix the gram flour in a little water and add to the saag. Simmer for at least 30 minutes. Serve, topped with a spoon of butter and offer.

Spinach with Green Peas

2 bunches of fresh spinach
1 cup of green peas
1 medium tomato
1 medium boiled potato
4-5 green chillies
1 tsp. cumin seeds
1 tsp asofetida
1 tsp turmeric powder
Salt to taste

Wash and dry the spinach leaves on a clean cloth. Cut spinach leaves and wash them properly. Boil the cut spinach for 10 minutes in a very little amount of water. Allow to cool for sometime. Grind the cooled spinach along with the green chillies to a fine paste. This paste must be semi-liquid. Chop tomatoes into small pieces. Cut the boiled potato into evenly shaped cubes. Heat ghee in a pan. Add the cumin seeds and asofetida. Add the peas and tomatoes. Fry for 2-3 minutes. Add the potato cubes and allow to cook on medium flame for 5 minutes. Once the tomatoes are cooked, add the spinach-chilli paste to the above. Add turmeric powder and salt to taste. Allow it cook for 10 minutes more, then offer.

Sri Lanka Spinach with Lentils

2 bunches fresh Spinach
1/2 cup orange lentils (masoor dal)
1/2 cup coconut milk
2 tblsp mustard
2 tblsp unroasted curry powder
1 tblsp turmeric powder
salt to taste
1-1/2 tsp asofoetida
1 green pepper
pinch cinnamon
pinch lemon grass
1 cup water

Clean spinach and cut into small pieces. Dice the green pepper. Wash lentils and mix with spinach. Add all spices, green pepper, cinnamon and lemon grass with lentils and spinach and boil for 10 minutes at medium heat. Last, add salt and coconut milk and cook for 2 minutes on low heat.

Swiss Chard Dahl

2 lbs Swiss chard
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 teaspoon coriander
1 fresh red chilli
1 teaspoon ground black pepper
1 cup red lentils, soaked for half an hour beforehand
1/2 cup water
1 tablespoon vegetable stock
1 can peeled tomatoes
salt to taste
1 tsp asofoetida
2 tblsp tomato puree

Chop the stems off the swish chard. Cut them up into 1/4 inch pieces. In a large frying pan boil them with a little water. Add the chopped chilli and black pepper, cumin, turmeric, and coriander. Simmer with a lid on for ten minutes. Add the rest of the swiss chard, chopped coarsely, and the stock and water. Now add the red lentils. Simmer for a couple of minutes more. Add the canned tomatoes, leave to simmer for about 10 minutes. The lentils should be soft but still intact. Add the tomato puree and salt to taste. Simmer for another couple of minutes till the dahl has thickened, then offer.

Tamil Keerai Koottu

Green Gram Dhal - 1/2 cup
Urad Dhal - 1 tblsp
Dry Red chilly - 2
Grated Coconut - 3 tsp
2 bunches fresh chopped Spinach

Cook the gram dhal in 1 cup water. Add the chopped spinach to the dhal and steam for about 5 minutes. Fry the urad dhal and chilly and grind into a paste along with the coconut. Add this paste to the cooked dhal and keerai. Mix well and bring to a boil. Garnish with fried urad dhal.

Tamil Keerai Mor Koottu

Grated Coconut - 3 tbs
Jeeragam (cumin) - 1/2 tsp
Dry Red chilly - 3
Salt - 1 tsp
Sour curd - 1 cup
2 bunches fresh chopped Spinach

Cook the spinach in some water. Grind the chilly, salt, jeeragam and coconut into a paste and add to the cooked keerai. After it has boiled for about 5 minutes, add the curd, mix well and remove from fire.

Vegetarian Palak Soy-Keema

4-1/2 cups of soya granules soaked in warm salt water
3 cups chopped palak (spinach)
2 tbsp ginger paste
1 tsp coriander powder
1 tsp zeera (cumin) powder
5 green chillies chopped
2 Tsp Red Chili Powder
½ Tsp Turmeric powder
3 Bay Leaf
4 Whole dried Red Chili
1/2 tsp mustard seeds
½ tsp zeera (cumin) seeds
1 tsp whole garam masala
1 cup tomato puree (boil, drain and puree tomatoes)
1/2 cup yoghurt
1 tsp garam masala powder
Salt to taste
1/2 Tsp Sugar
Ghee
Chopped corainder to garnish

Marinate soaked and drained soya granules in yoghurt, 1/4 of tomato puree, half of chilli powder, salt and 1/4 ginger paste along with 1 tsp of warm ghee for 20 minutes. Cook the mixture for 5-7 minutes. In a little hot ghee fry the whole red chili and bay leaf for a minute. Add whole masala and fry. Add mustard seeds and zeera seeds and fry. Add ginger and fry till light brown. Add all remaining dry masala powders (except for garam masala) powder mixed in half cup water and add to the pan. Cook till oil leaves. Add the soya granules and fry till oil leaves. Add the chopped palak and fry till palak is soft. Add remaining tomato puree and green chilies and cook till tomato is fully cooked and oil separates. Add one cup water and garam masala and cook on slow fire for ten minutes. Garnish with chopped coriander leaves and serve hot with steamed rice and yoghurt.