Spinach and Potatoes Masala

Spinach and Potatoes Masala

* 1 cup fresh, washed spinach
* 1 large potato - diced
* 2 small tomatoes - diced
* 2 tsp salt
* 1 tsp sugar
* ¼ tsp tamarind extract ( available in Indian stores)
* 3 green chillies - deseeded, minced
* a large piece of ginger - minced
* ¼ tsp cumin seeds
* 1 tblsp olive oil

Cut the washed spinach into little pieces.
Mix diced tomatoes, chillies, sugar, salt, tamarind extract and ginger in a blender well into a paste.

Keep a non-stick frying pan on heat and add olive oil.
When the oil becomes hot, add cumin seeds and fry for 1 minute.
Then add cut spinach and diced potatoes and fry until the potatoes are cooked.

Add the blended mixture and stir well.
Raise the heat to high, cook for 5 minutes.
Remove from heat and serve hot with rice or rotis.

Spicy Fried Spinach

Spicy Fried Spinach

* 1 or 2 bunches spinach, (ab. 1 lb. after removing stalks)
* 2 Tabl. oil/margarine
* 2 Tabl. oil
* 2 lg. onions, finely sliced
* 2 cloves garlic, finely chopped
* 1 teas. finely grated fresh ginger
* 1 teas. cummin seeda
* 1/2 teas. black cummin seeds, opt.
* 1/2 teas. ground cummin
* 1/2 teas. ground coriander
* 1/2 teas. ground tumeric
* 1 teas. chilli powder, opt.
* 1 teas. salt, or to taste

Wash spinach well in several changes of water and remove tough stalks.

Heat oil/margarine and oil in a large saucepan and fry the onion until goldem, then add garlic and ginger and fry, stirring, for a further minute or two. Add seeds, ground spices and salt and mix well, then turn in the spinach with only the water that remains on the leaves after washing.

Toss in the spicy mixture, then turn heat very low and cook incovered, stirring frequently, until spinach is cooked. It may be necessary to add a little more water to prevent spinach sticking to pan. Serve with rice, chapatis or other Indian breads.

Kashmiri Spinach

Kashmiri Spinach
Serving Size: 6

* 5 Tb Oil
* 1/8 Ts Asafetida (hing), ground
* 2 1/2 Lb Spinach, washed, chopped
* 1/2 Ts Turmeric, ground
* 1/2 Ts Cayenne pepper
* 1 1/4 Ts Salt
* 1/4 Ts Garam masala (see below)
* Garam Masala
* 1 T Black cumin seeds
* 1 T Cloves, whole
* 1 Tb Cardamom seeds, shelled
* 1/3 Nutmeg, whole
* 1 Cinnamon stick, 2", broken

Masala: Grind the spices very fine in a coffee grinder or spice grinder.

Heat the oil in a very large pan over a high flame.
Put in the asafetida and then all the spinach.
Stir the spinach around.
Add the turmeric, cayenne pepper, salt, and baking soda.
Continue to cook and stir until the spinach has wilted.

Add 2 cups of water.
Cook, uncovered, over a medium-high flame for about 25 minutes or until just a little liquid is left.
Stir a few times during this period.

Turn the heat to low and mash the spinach with the back of a spoon.
Continue to cook, uncovered, for another 10 minutes.

Sprinkle the garam masala over the top and mix.

Lentil & Spinach

Lentil & Spinach
(Tuvar Daal n Spinach)
Style : North Indian

Good for health Tastes good

* Frozen Spinach - 250 gms
* Split Peas (or can use Toor Dhal) - 1 cup
* Olive Oil - 1 tsp
* Chilli Powder - 1/2 to 1 tsp depending on how hot you need
* Salt - to taste
* Cumin Powder - 1/2 tsp
* Coriander Powder - 1/2 tsp
* Turmeric - 1/4 tsp
* Mustard seeds - 1/4 tsp
* Lemon Juice - few drops (optional)
* coriander leaves, curry leaves and coconut to garnish

Cook split peas in pressure cooker or boil it on stove still soft. Thaw and cook spinach in microwave for about 5 to 7 minutes on High.

Heat a shallow pan, add olive oil and splutter mustard seeds. Then add the peas and spinach. Boil for a couple of minutes. Add all ingredients except lemon juice. Bring it to boil. Turn off the stove. Add lemon juice. Garnish with fresh coriander and curry leaves and desiccated or fresh grated cocunut.

Tastes nice with chapathi and hot rice

S..Minced Spinach and Cilantro Masala

Minced Spinach and Cilantro Masala
Style : South Indian(Karnataka)


* 2 cups of fresh, washed spinach
* ½ cup washed cilantro leaves
* 1 small green chilli - diced
* small piece of ginger - diced
* ½ tsp salt
* ½ tsp cumin seeds
* 1 tblsp coconut powder
* ½ tblsp olive oil
* 5 - 6 mint leaves - for that final touch!

Keep a medium-sized frying pan on heat, add olive oil.
When the oil becomes hot, add cumin seeds and fry for 1 minute.
Then add chillies and ginger and fry until the ginger becomes light-brown.
Now, add the cut spinach leaves, mix well and cook until they become soft and lose their moisture.
Remove from heat and keep aside for about 10 minutes , allowing it to cool.

In a blender, put the cooled spinach, cilantro and all the other ingredients.
Blend very well so that the spinach leaves mix with all the spices to form a smooth paste.
Add a little water if required.
Garnish with mint leaves and transfer to a serving dish.

Optional serving: This dish has a lovely green hue when cooked well.
It can also be served as an appetizer at the beginning of the meal.
Just add ½ cup of water , mix well and serve in soup bowls

Spinach Karakli

Spinach Karakli (Karnataka)
Style : South Indian

Number served: 4
Cooking time: 15 minutes

* Spinach (3 1/2 cups of chopped spinach)
* Tamarind
* green chillies ( 1-2)
* Ajwain seeds ( 1/4th teaspoon)
* Garlic flakes ( 10-12 )
* Coconut ( one spoon..optional)

Boil Spinach with very little water, salt and tamarind and keep aside.

Roast Ajwain seeds along with green chillies.

Grind roasted Ajwain seeds, green chillies with Coconut and spinach.

Now on a pan bring the ground substance to a boil.

Finally season with mustard and garlic.

Karkali should not be watery, it should be thick in consistency. It can be eaten with rice or Chapaties.

P..Tangy Spinach(Photograph)

Tangy Spinach
Style : Punjabi/North Indian

* 1 packet or equivalent fresh spinach
* 1 onion chopped into small pieces
* 2 med size sour ripe tomato.
* 1/4 teaspoon of tamarind extract dissolved in water if tomatoes not sour
* 2 hot hot green chillies
* 1 teaspoon of cummin seeds (optional)
* 1/2 tablespoon of vegetable oil / olive oil
* 1 teaspoon of salt (or as desired)
* 1/4 teaspoon of sugar (less ok but never more)

Heat oil in a deep pan, add in cumin seeds.
once the seeds are little brown are start spluttering add in chillies sliced lengthwise.
mix in for 10 secounds and add in chopped onion.
Once onions are transparent add in chopped tomatoes and salt and mix and cover for two minutes.
Add in chopped spinach.
Spinach can be broken with hands and need not be very small.
depends on how tender it is.

Add in tamarind extract now and close over low fire.
The spinach will leave water into the pan else add a little bit.
It should be flowly enough to be had with rice.

Enjoy it hot over steaming rice or rotis