MyMusingsSangSpeak-Pet Puja - Palak Kebab

Palak(Spinach) Kebab

Palak Kebab is one of my own recipes that I happened to experiment and make. It is an easy to make, nutritious, tasty finger snack. They were a hit when I used to make them for parties. It has been long time since I have been entertaining on large scale, so I just stopped making them till I was reminded by a friend of mine “ Mrs Jadhav, aapke banaye hue Palak Kebab kitne badhiya lagte the”. So friends, here is the recipe for you all.

Ingredients

Palak(Spinach) Puree - 1 large cup

Boiled Potatoes – 2 medium sized

Bread Slices – 3 nos

Ginger Garlic Green Chilly Paste – 1 teaspoon

Garam Masala – ½ to ¾ teaspoon

Salt – As per Taste

Oil- For Frying

Method

For Palak Puree- Wash half a bunch of spinach leaves, cut them and boil in water for about 5 minutes. Strain the water and allow to cool, afterwards, make a paste in mixer to form a smooth puree. Make coarse powder of bread slices in the mixer and peel and mash the potatoes well. Mix spinach puree, mashed potatoes, bread crumbs, ginger+garlic+green chilly paste, garam masala and salt well to form smooth dough. Make small kebabs of this mixture and shallow fry with little oil in a non stick pan. Turn alternate sides and the kebabs will become brown and crispy. Remove, put on a tissue to remove excess oil and serve hot with sauce/chutney of your choice. 

Note – You can deep fry these kebabs. Whether you shallow fry or deep fry, they do not soak in much oil. For variation, you may puree green peas too and add to the mixture.

MyMusingsSangSpeak-Pet Puja - Palak Paneer

Palak Paneer

Palak Paneer is one famous recipe of North Indian Punjabi cuisine. It is quite easy to make this one and tastes good with tandoor roti or phulka or chapati. You can use homemade cottage cheese (paneer) or the one that is readily available in market.

Ingredients

Palak(Spinach) – 1 bunch(approx 400 gms)

Paneer(cottage cheese) – 250 gms

Onions – 2 medium

Tomato – 1 large

Ginger -1 inch piece

Green Chillies – 2 nos

Cinnamon Powder – ¼ teaspoon

Garam Masala Powder – 1 teaspoon

Cinnamon whole- 2 pieces

Cumin Seeds – ½ teaspoon

Ghee – 2 teaspoons

Cream- 2-3 teaspoons (optional)

Salt – As per taste

Method

Wash spinach leaves well and chop them (about an inch long). Boil the chopped spinach leaves in water for about 2-3 minutes. Remove the water by straining and allow cold water to run over it. Once the leaves cool down, blend them in a mixer to form a smooth puree/paste. Set aside this paste. Make a paste of onions and keep aside. Grind ginger, green chillies and tomato and keep this paste aside. Cut the paneer(cottage chesse) into cubes and fry very lightly in non stick pan in little ghee and set aside. Heat ghee in a pan and temper with cinnamon and cumin seeds. Now add the onion paste and sauté lightly till onion turns a golden brown. Now add the tomato, ginger, chilly paste and stir well for 2 minutes. To this add the spinach puree and cook for 2- 3 minutes. Add salt, cinnamon powder and garam masala powder and stir well. After a minute, add paneer cubes and let it cook for 2 minutes. Finally, add cream and palak paneer is ready to be served.

MyMusingsSangSpeak - Pet Puja- Paalak Murg( Spinach Chicken)

Paalak Chicken

Ingredients:

Chicken- 600 gms with bones
Onions(medium)- 3
Ginger garlic coriander paste- 2 teaspoons
Green chillies- 2
Spinach Puree- One and half cup
Turmeric powder- Half teaspoon
Garam Masala- One teaspoon
Oil- 3 tablespoons
Water- One cup
Salt- To taste

Method:

Make a fine paste of onions. Take oil in a pan and fry the onion paste well, then add chicken and stir well for about 4 minutes. Then add ginger garlic coriander paste, finely chopped green chillies, turmeric powder, salt and stir well. Add water and cover with lid and let the chicken cook for about 10 minutes on medium heat. Now add the garam masala and spinach puree and cook for 5 minutes. Paalak Chicken is ready to serve and can be served with roti or rice.

Servings- Serves 4 people