Posts Tagged ‘Spinach’

Braised Coconut Spinach & Chickpeas with Lemon

Tuesday, January 24th, 2012

2 teaspoons oil
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes (optional)
1 cup boiled chickpeas, drained
1 cup baby spinach
15-ounce can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger

To serve:
Whole roasted sweet potatoes
Cilantro leaves, to garnish
Toasted unsweetened coconut, to garnish

Heat the oil in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently.

Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.

Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary.

Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.

Garlicky Potato and Spinach Salad

Monday, November 28th, 2011

Ingredients

For the garlic dressing
1 tbsp finely chopped garlic (lehsun)
1 tsp lemon juice
2 tbsp low fat curds (dahi)
1 tsp skimmed milk powder
1/2 tsp mustard (rai / sarson) powder
salt and black pepper (kalimirch) powder to taste

Other ingredients
1 cup shredded spinach (palak)
2 cups boiled baby potatoes (with the skin)
salt to taste

Method


For the garlic dressing

Combine all the ingredients together in a bowl and whisk till smooth. Refrigerate to chill.

How to proceed

  1. Put the spinach in a vesselful of ice-cold water for half an hour.
  2. Drain, wrap in a muslin cloth and refrigerate till ready to serve.
  3. Refrigerate the potatoes.
  4. To serve, combine the spinach and potatoes.
  5. Sprinkle a little salt over them.
  6. Pour the dressing on top and toss well.
  7. Serve immediately.

 

Steamed Spinach Dumplings

Wednesday, June 29th, 2011

Ingredients:

…4 cups spinach leaves
4 tablespoons wheat flour
2 tablespoons bengal gram flour (besan)
2 tablespoons semolina (rava)
2 teaspoons each of chopped ginger and garlic
4 green chillies chopped fine
1 teaspoon cumin seeds
½ teaspoon each of turmeric powder and soda bi-carb
2 tablespoons chopped coriander leaves
1 tablespoon lemon juice
1 tablespoon fresh cream
2 tablespoons oil
salt and pepper to taste

Method:

Combine all the ingredients in a bowl. Mix well and knead into a soft dough using water.
Divide the dough into portions and make a thin long roll with each portion.
Steam for about 20 minutes.
Cool and cut into slices.
To have crisp spinach dumplings, deep fry the slices to a golden brown color.