Spinach is one of the nutritious green vegetable which contains high amount o f iron. It is low in calorie; people who want to loose weight can consume spinach food items. Palak may be boiled and used in Palak paranthas, rice, soup, pakoras and sambar or can also be used in salad. In India many verities of spinach recipes are made but differently at different places. Here are few Palak recipes that can be prepared with ease.

PALAK PARANTHA
Ingredients required:

One bunch Palak

3 to 4 potatoes

2 green chili

1 tea spn garam masala

Salt to taste

Haldi

Wheat flour

Preparation time: 30-45 Mins
Making process:
1. Boil potatoes, peel and mash them
2. Boil Palak for 10 mins, drain the water and grind it to paste with 2 green chilies
3. Mix mashed potatoes and Palak paste, add other ingredients and mix well
4. Add wheat flour to above mixture and mix well (don’t add water)
5. Roll and fry it like normal chapati
6. Serve hot with butter and green chatni

PALAK RICE
Ingredients required:

One bunch Palak

One finely chopped onion

2 green chili

2 tspn kaju paste

One bowl of finely chopped green vegetables (beans, carrot, capsicum)

Green peas

One tea spn ginger garlic paste

Haldi

2 tea spn grated paneer(optional)

Oil to cook

150 grams cooked basmati rice

Preparation time: one hour
Making process:
1. Boil Palak in water for 10 mins, drain the water, grind to paste with 2 green chili.
2. Heat 3 spn oil in a pan, add ginger garlic paste, onion and fry for 2 mins
3. Add finely chopped vegetables, peas and cook for ten mins
4. After the vegetables are half done add Palak paste, mix well and cook for 5 mins
5. Add salt to taste, haldi, kaju paste and mix well, cook for 3-4 mins more
6. Add the above mixture to boiled basmati rice (don’t add hot basmati rice)
7. Serve it hot with raita

PALAK SAMBAR
Ingredients required:

Half bunch Palak

Toor Dal - 1 bowl (75-100 gram)

Tomato - one

Onion - one

Green chili - 4 to 5

Haldi

Sambar masala (MTR sambar masala)

Salt to taste

Sugar - 1 tea spn

Tamarind juice - 5 to 6 tea spn

Heeng

Preparation time: 30 mins
Making process:
1. Pressure cook washed toor dal, uncut tomato, broadly chopped onion, finely chopped Palak and green chili.
2. Remove the boiled tomato and mash it to a vessel
3. Mash the toor dal, green chili, onion and Palak together and pour it to mashed tomato
4. Add tamarind juice, pinch of haldi, heeng, salt, sambar masala, sugar and boil for 8-10 mins.
5. Separately make tadka of oil, jeera, curry leaves and pour it to sambar.
6. Serve it hot with plain rice and ghee


Contributed by Rekha Irani