RAG Demo

Tag: Spinach

  • Palak Paneer

    Spinach has long been cooked with fresh cheese in the Punjab plains, where winter brings tender palak and every household makes paneer from surplus milk. Palak paneer as served today, a smooth bright green gravy dotted with white cubes, became a fixture of North Indian restaurants in the second half of the twentieth century.

    The ideal is a vivid green colour and a fresh, slightly grassy spinach flavour, lifted by garlic, ginger and a little green chilli. Blanching the leaves briefly and shocking them in cold water keeps the colour, while a light onion-tomato base and a touch of cream round it out without hiding the greens.

    It is a weeknight family meal as much as a dinner-party dish, and a good way to get greens into children. Eat it with phulkas or butter naan, or with jeera rice and a bowl of curd. The spinach puree can be made a few hours ahead and kept chilled, which makes it a practical weeknight choice. Finish the curry only when you are ready to eat.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time20 minutes
    Cook time25 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsspinach / paneer / onion / garlic

    Ingredients

    For the spinach puree

    • 500 g palak (about 2 large bunches), stems trimmed
    • 2 green chillies
    • 4 garlic cloves
    • 1 inch ginger

    For the curry

    • 250 g paneer, cubed
    • 2 tbsp ghee or oil
    • 1 tsp cumin seeds
    • 1 medium onion, finely chopped
    • 1 medium tomato, finely chopped
    • 1/2 tsp turmeric
    • 1 tsp coriander powder
    • 1/2 tsp garam masala
    • 1/2 tsp kasuri methi
    • 2 tbsp fresh cream
    • Salt to taste
    • 1 tsp lemon juice

    Method

    1. Wash the spinach thoroughly. Bring a large pot of water to a rolling boil, add the spinach and blanch for 2 minutes until wilted and bright green.
    2. Immediately lift the spinach into a bowl of ice-cold water. Leave 2 minutes, then squeeze lightly.
    3. Blend the spinach with green chillies, garlic and ginger to a smooth puree, adding 2 to 3 tbsp cold water only if needed.
    4. Heat ghee in a pan on medium. Add cumin; when it crackles, add onion and cook 5 to 6 minutes until light golden.
    5. Add tomato, turmeric, coriander powder and salt. Cook 4 to 5 minutes until the tomato breaks down completely.
    6. Add the spinach puree and 1/4 cup water. Simmer on low for 4 to 5 minutes only – longer cooking turns it olive green.
    7. Add paneer cubes, garam masala and crushed kasuri methi. Simmer 2 minutes, then stir in cream and lemon juice and switch off the heat.

    Tips

    • Do not cover the pan once the spinach goes in; trapped steam dulls the colour.
    • Lightly pan-fried paneer adds texture; soak it in warm water afterwards to keep it soft.
    • For a deeper flavour, finish with a tadka of ghee, sliced garlic and a pinch of chilli powder.

    Serve with

    Phulkas, butter naan or jeera rice with a bowl of curd.

  • Sai Bhaji

    Sai bhaji, meaning green vegetables, is a nourishing Sindhi dish of spinach, chana dal and vegetables cooked together and mashed into a thick, rustic stew. It is a weekday staple in Sindhi homes, loved for its simplicity and comforting flavour. Many families make it once a week and pair it with rice.

    Spinach is the base, with dill, sorrel or fenugreek leaves added for extra flavour, along with chana dal, brinjal, potato, tomato and onion. Everything cooks together until soft and is then lightly mashed, giving a creamy texture with some bite from the lentils. A tempering of garlic and red chilli adds depth.

    Sai bhaji is served with plain or jeera rice and aloo tuk, or with chapati. Its rich green colour and healthy ingredients make it a favourite for anyone wanting a hearty, simple meal. It also freezes well, and many families make extra to eat over a couple of days. Reheat it gently with water.

    At a glance

    RegionSindhi
    CuisineSindhi
    DietVegan
    CourseMain course
    Prep time20 minutes
    Cook time30 minutes
    Total time50 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsspinach / chana dal / dill / tomato

    Ingredients

    For the bhaji

    • 1/3 cup chana dal, soaked 30 minutes
    • 500 g spinach, washed and chopped
    • 1/2 cup dill leaves, chopped
    • 1 small brinjal, cubed
    • 1 potato, cubed
    • 1 onion, chopped
    • 2 tomatoes, chopped
    • 1 inch ginger, chopped
    • 2 green chillies
    • 1/2 tsp turmeric
    • 1 tsp coriander powder
    • 1 tsp salt
    • 1 cup water

    For the tempering

    • 2 tbsp oil or ghee
    • 1 tsp cumin seeds
    • 6 garlic cloves, chopped
    • 1 dried red chilli
    • 1/2 tsp red chilli powder

    Method

    1. Put the soaked chana dal, spinach, dill, brinjal, potato, onion, tomatoes, ginger and green chillies in a pressure cooker.
    2. Add turmeric, coriander powder, salt and water and stir.
    3. Pressure cook for 3-4 whistles on medium heat. Let the pressure release naturally.
    4. Mash everything lightly with a wooden masher or the back of a ladle, keeping some texture.
    5. Simmer the bhaji on low for 5 minutes, stirring, until thick.
    6. For the tempering, heat oil, add cumin, garlic and red chilli and cook until the garlic turns golden. Add chilli powder and pour over the bhaji.

    Tips

    • Do not puree the bhaji; a slightly coarse texture is traditional.
    • Add sorrel (khatta palak) for a tangy flavour if available.
    • Use ghee for tempering for a richer taste.

    Serve with

    Plain or jeera rice and aloo tuk.