Category: Lunch | 1pm Meal

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Besan Ki Sabzi | Authentic Bihari Recipe

Besan Ki Sabzi
Besan Ki Sabzi

The familiarity of the besan ki sabzi is a great way for me to connect with cherished childhood memories.

I hear and read about kitchens of the future. Kitchens where robots will whip up your favourites with the click of a button. Maximum output with minimal effort. Convenient indeed! Convenience is all one is after these days. Yet we have never lived in a more “inconvenient” time – the inconvenience of the soul. One has access to the best possible spas, medicine and gadgets. Yet one craves for the not so convenient times. Those times when we didn’t have just a button to access world news but knew how are neighbours were doing. The human and humane elements seem to be diminishing in our lives. And convenience is fast replacing compassion.

Traditional Bihari Recipe from Dadi Ma’s Kitchen

One can dine at the best restaurants and enjoy the most delectable of cuisines but nothing nourishes the soul as good old comfort food which transports you back into your grandma’s kitchen. With the pots, and pans clanking, an orderly frenzy with our favourite dishes being prepared. No robot can replicate that! After all, what made grandma’s food special was not just about the ingredients and their quantities, it was the love and affection she cooked with.

This besan ki sabzi is one such dish that will always remind me of my grandmother’s cooking. I recall us kids fighting over hot chickpea fries before they went into the gravy and in a matter of minutes, most of them would vanish. Daadi Ma (grandma) would shoo us out in her usual sweet angry way before she would whip up another batch for the curry. These fritters would make great lunch box snacks too!

Key Steps to Make the Perfect Besan Ki Sabzi

  1. The chickpea batter is made runny but not too watery as shown in the clip below.
  2. While cooking the batter one needs to work fast, keeping the flame low and constantly stirring so it cooks evenly. You may need to add a few tablespoons of oil in this step if the mixture starts to stick to the pan.
  3. The cooked mixture needs to be transferred to a greased plate right away and then kneaded to form an almost smooth dough. Then flatten it out as shown below before cutting out small squares to be fried.

Print
Besan ki Sabzi

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 47 minutes

Serving Size: 3-4

Ingredients

  • Chickpea flour or Besan- 1 cup
  • Water - 1 cup and some extra
  • Ajwain- 1/2 tsp
  • Red chili powder-1/2 tsp (optional)
  • Cumin powder- 1/4 tsp
  • Coriander powder- 1/2tsp
  • Salt- 1.5 tsp or as per taste
  • Fried Onion paste- 3/4 cup ( fry onions in 1tsp oil till translucent, cool and then blend to make a paste)
  • Tomato paste- 1/2 cup
  • Ginger garlic paste- 1 tbsp
  • Cumin seeds-1 tsp
  • Bay leaf- 1
  • Cumin powder- 1/2 tsp
  • Coriander powder- 1 tsp
  • Garam Masala powder- 1/2 tbsp
  • Salt- 1.5 tsp or as per taste
  • Oil- For deep drying and some extra
  • Chopped coriander leaves for garnish -1.5 tbsp

Instructions

  1. In a deep bowl add chickpea flour, ajwain, red chili powder, Cumin powder- 1/4tsp, Coriander powder- 1/2tsp, Salt- 1.5tsp
  2. Gradually add water, mixing well with your clean hand till a smooth, pancake consistency batter , without any lumps is achieved ( see video for reference )
  3. Heat 1 tbsp oil in a non stick pan and add the prepared batter to it with constant stirring
  4. Cook on medium low flame with constant stirring till the batter starts to come together
  5. Turn off heat and transfer to a greased plate and knead with your hands to get an almost smooth dough
  6. Then flatten out the dough with your fingers gently till it reaches almost one centimetre thickness
  7. Cut out small two inch squares and deep fry on a medium flame, flipping sides till golden and drain them on a kitchen towel
  8. In the same pan heat almost approximately 1 tbsp oil and add bay leaf and cumin seeds
  9. Once the seeds start to splatter add the fried onion paste, ginger-garlic paste, 1/2 tsp cumin powder,1 tsp coriander powder, 1/2 tbsp garam masala powder and cook on a medium flame till oil starts to separate , then add tomato paste
  10. Cook for 3-5 minutes on a medium flame then add water and give it a nice mix , add salt as per taste
  11. Then add the fried chickpea squares to the gravy and let it simmer on a low flame uncovered for about 5 minutes
  12. The chickpea fries will absorb considerable amount of water so feel free to add some more hot water to the mix to thin out the gravy as per the desired consistency
  13. Turn off heat, garnish with chopped coriander and let it sit covered for 5 minutes
  14. Serve hot with rice or chapatis
https://onewholesomemeal.com/besan-ki-sabzi-authentic-bihari-recipe/

Categories
Lunch | 1pm Meal

Paneer Kofta Curry For An Indulgent Meal

Paneer Kofta Curry
Paneer Kofta Curry in Creamy Gravy

Paneer Kofta Curry – who doesn’t like melt in your mouth luscious koftas dunked in a creamy gravy?

The family thoroughly enjoys this curry and I tried my hands at this tricky recipe a couple of times but not with much success. Something would always go wrong – either the koftas would come apart while frying or the cornflour would be too much giving it a chalky taste. I tried a couple of different recipes online and what worked for me was this one from veg recipes of India with some minor modifications.

This is What I Changed.

I did not use any milk or khoya in the recipe. Instead, I decided to use almond flour which I had on hand.

I also kept the gravy lighter by swapping cream with soaked and blended cashews. But you can either use only cashews or only heavy cream to give the gravy a beautifully silken texture; it would taste just fantastic either way.

This dish is perfect for special occasions when you are feeling a bit indulgent. Some chapatis or pulao on the side and you really do not need anything else. Do try this paneer kofta curry and share how you like it.

Print
Paneer Kofta Curry

Ingredients

    For the Kofta
  • Paneer or Cottage Cheese- 1 cup
  • Boiled and mashed potatoes - 1/2 cup
  • Almond flour- 2 tbsp
  • Corn flour- 1.5 tbsp
  • Coriander powder- 1.5 tsp
  • Cumin powder- 1/2 tsp
  • Garam masala- 1/2 tsp
  • Red chilli powder- 1/2 tsp or as per taste
  • Chopped coriander - 1 tbsp
  • Chopped cashews and raisins- 2 tbsp or as per taste
  • Salt- 1 tsp or as per taste ( the gravy would have salt as well so add accordingly )
  • Oil for frying
    • For the Gravy
  • Onion Paste-3/4 cup
  • Tomato Paste-1.5 cup ( preferably tomatoes boiled and skin removed)
  • Cashews -1/2 cup soaked in warm water for 30-45 minutes
  • Black cardamom-1
  • Green cardamom-2
  • Cinnamon stick-1 inch
  • Bay leaf- 2 small
  • Cumin-1/2 tsp
  • Cloves-2 -3
  • Mace- 2 strands
  • Red Chilli powder- 1/2 tsp or as desired
  • Turmeric-1/2 tsp
  • Ginger-garlic paste- 1 tbsp
  • Salt- 1.5 tsp
  • Hot water-1/2 cup
  • Kasuri Methi- 2 tsp
  • Chopped coriander for garnish -1 tbsp
  • Heavy cream for garnish- 1-2 tsp (optional)
  • Oil-2 tbsp

Instructions

    For the Kofta
  1. Mix all ingredients of the kofta together except the dry fruits
  2. Form into small balls, poke a hole in the centre and conceal chopped nuts and raisins inside so they do not come off while frying, then reshape the balls
  3. Bring the oil to smoking point, then reduce to medium high and then fry the balls till golden brown flipping in between so they cook evenly
  4. Drain the koftas on a kitchen towel to absorb excess oil and keep aside while you prepare the gravy
    5. For the Gravy
  5. Heat oil in a pan and add all the whole spices
  6. When the spices are fragrant , add onions and fry on medium heat till golden brown, then add tomatoes, red chilli powder, turmeric and ginger garlic paste and cook for another 2-3 minutes till tomatoes are cooked through
  7. Take out the cooked onion-tomato-spice mixture on a plate and let it cool to room temperature. While it is cooling, discard the bay leaf and black cardamom from the mixture
  8. Add the soaked cashews to the above mixture with a tbsp water and blend to a smooth paste
  9. Transfer it back into the same pan and add hot water, salt, stir well and bring to boil
  10. Reduce flame and add the fried dumplings to the gravy
  11. Give it a gentle mix and keeping the flame low, let it simmer uncovered for two minutes
  12. Then add kasuri methi,cover and let it simmer for another two minutes, then garnish with heavy cream and chopped coriander and serve hot with plain rice, pulao or chapati
https://onewholesomemeal.com/paneer-kofta-curry/

 

Categories
Lunch | 1pm Meal

Bharwa Baingan | Stuffed Eggplant

Bharwa Baingan
Stuffed Eggplant

Are you Team Baingan (eggplant/aubergine) or are you not? I am one huge fan. And this Bharwa Baingan might just me my favourite!

The gooey, metallic texture, and taste which some people tend to dislike, is what makes it extremely palatable to me. No kidding! The same isn’t true for the rest of my family though. The only way they will eat it is in bharta (roasted eggplant mash)or prepared Greek style with tons of parmesan. And I do not blame them. Eggplant is an acquired taste and more often than not, tastes best when cooked with citrus or tangy ingredient like tomatoes.

One of my childhood favourites is Methi-Baingan or eggplant cooked in mustard oil tempered with lots of garlic and panchforan (a five-spice mix) and flavoured with tomatoes and fresh fenugreek leaves. It is the best and will forever remain close to my heart but this Bharwa Baingan might just give it a close competition. It is THAT good!

I tried it first courtesy a friend who cooked it using her friend’s recipe. When I posted the behind the scenes images on my Instagram stories, another chef friend from my Taj days gave some fantastic suggestions which I incorporated when I made it again. It turned out amazing.

Let’s Get The Baby Eggplants Out

Baby eggplants are what we use for this dish. Not only do they cook quicker, but are also easy to work with. Make four slits but not all the way through and let them soak in cold saltwater for 15 minutes. Then drain and wipe off the excess moisture with a kitchen towel.

In a deep bowl, mix together coarsely ground roasted peanuts, toasted sesame, minced garlic, red chili powder, turmeric powder, desiccated coconut, coriander powder, and salt. Use your fingers to mix together the ingredients so the flavours get well incorporated. This is going to be our filling for the eggplants.

 

Prepare a wide dry plate. Spoon 1-2 tsp of the mixture into the slit eggplants making sure to fill them all the way to the top and place it on the prepared plate while you get ready for the tempering.

To a thick bottomed wide pan or skillet, add oil, and once hot, add the mustard and cumin seeds and curry leaves. Once the seeds start to crackle, add the stuffed eggplant, and reduce the flame to low. Cover and cook until 70% done.

Then add the remaining peanut-sesame masala mixture. Stir and mix on a low flame for a minute and add chopped tomatoes. Cover and cook for 5 minutes or until tomatoes are mushy and eggplant cooked through.

Turn off the heat and add fresh tamarind juice (prepared by soaking tamarind pulp in warm water, letting it sit in the water for 15 minutes and then straining) and jaggery. Mix well and let it sit for 10-15 minutes so the flavours absorb and serve hot with ghee rice or chapatis.

Print
Bharwa Baingan (Stuffed Aubergine/Eggplant)

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 100

Serving Size: 2-4

Ingredients

  • Baby eggplants, slit partially into fours-10-12(refer image above)
  • Roasted whole peanut- 1 cup
  • Roasted sesame- 4 tbsp
  • Desiccated coconut -3 tbsp
  • Turmeric powder-1 tsp
  • Chili powder- 1.5 tsp or as per taste
  • Coriander powder- 1.5tsp
  • Minced Garlic- 3-4 medium sized pods
  • Salt-1.5 tsp or as per taste
  • Mustard Seeds-1/2 tsp
  • Cumin Seeds-3/4 tsp
  • Curry Leaves- 10-12
  • Tomatoes- 1cup, finely chopped
  • Tamarind water-2 tsp
  • Jaggery-2.5 tsp
  • Chopped coriander-2 tbsp or as desired
  • Oil-3-4 tbsp

Instructions

  1. Slit the eggplants vertically but not all the way through and let it soak in cold salt water for 15 minutes. Then drain and wipe off the excess moisture with a kitchen towel.
  2. In a deep bowl, mix together coarsely ground roasted peanuts, toasted sesame, minced garlic, red chilli powder, turmeric powder, desiccated coconut, coriander powder and salt. Use your fingers to mix together the ingredients so the flavours get well incorporated. This is going to be our filling for the eggplants
  3. Prepare a wide dry plate.Spoon 1-2 tsp of the mixture into the slit eggplants making sure to fill them all the way to the top and place it on the prepared plate while you get ready for the tempering.
  4. To a thick bottomed wide pan or skillet, add oil and once hot, add the mustard and cumin seeds and curry leaves. Once the seeds start to crackle, add the stuffed eggplant and reduce the flame to low. Cover and cook until 70% done.
  5. Then add the remaining peanut-sesame masala mixture. Stir and mix on a low flame for a minute and add chopped tomatoes.Cover and cook for 5 minutes or until tomatoes are mushy and eggplant cooked through.
  6. Turn off the heat and add fresh tamarind juice(prepared by soaking tamarind pulp in warm water, letting it sit in the water for 15 minutes and then straining) and jaggery. Mix well and let it sit for 10-15 minutes so the flavours absorb and serve hot with ghee rice or chapatis.
https://onewholesomemeal.com/bharwa-baingan-stuffed-aubergine-eggplant/

 

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Lauki Chana Dal | Bottle Gourd with Lentils

Lauki Chana Dal
Bottle Gourd with Lentils

Lauki Chana Dal is the perfect one-pot meal to give you the wholesomeness of bottle gourd and lentils.

As summer peaks it gets harder to spend time in the kitchen. But also, Mother Nature makes sure we stay hydrated by flooding us with the best summer bounty. Most veggies available through summer have high water content. This makes it easy to digest while having a cooling effect on our system. The gourd family is one such. Vegetables from this family such as cucumbers, angled luffas, pointed gourd, bottle gourd are all high in water and fibre, making them an almost complete meal in themselves.

Bottle gourd is one such staple summer veggie in our household. It is a popular vegetable in the south and southeast Asian region where summer gets extremely hot and sultry. Growing up, this vegetable featured regularly on our menus throughout the week during summer. Many of us from India also know it as Lauki. It is usually not a very well-liked vegetable due to its watery taste. However, if prepared well most people do grow to like it as my fussy husband has 😉 I remember enjoying it with hot ghee rice and chilled yogurt on a hot summer afternoon with some raw onions mixed with pickle masala on the side.

The Benefits of Lauki Chana Dal

Although very healthy, the veggie is low in protein. But that problem gets addressed as soon as you add Chana dal (split chickpeas) to it. It also makes for a much more delicious one-pot meal. Using mustard oil enhances the flavour multiple-fold but feel free to use the oil of your choice. Another key ingredient is fenugreek seeds. They are well known for their multiple benefits. However one needs to be careful while cooking with fenugreek as using an excessive amount makes the food bitter and so does overcooking it.

Using a pressure cook reduces the cooking time to a great extent, however you could use a normal thick bottomed wok as well. Here is a stepwise instruction with images to make this tasty dish.

First, I peeled and cubed a small-sized bottle gourd and kept aside. Then to hot oil, I added fenugreek (methi)seeds, finely chopped garlic, asafoetida, and green chilies (as per taste) and sautéed on medium-low flame for a few seconds making sure the methi doesn’t burn.

To that, I added pre-soaked chana dal (washed and soaked in water for 30 minutes) and turmeric and mixed everything well.

The last step – I added the cubed bottle gourd and salt, mix, and pressure cooked for 5 minutes till the pressure set in. Then turned off the heat and let the pressure release on its own and took off the lid and cooked till the water (good quality bottle gourd releases a lot of water) reduced to the desired consistency.

If you are using a normal wok, just cover and cook till done, keeping the flame to medium-low and stirring intermittently. There is no need to add additional water.

This curry is enjoyed best with hot rice and daal but tastes good with chapatis too.

Lauki Chana Dal

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Lauki-Chana Daaal (Bottle Gourd with Split Chickpeas)

Ingredients

  • Lauki/Bottle Gourd, cubed- 1 small size (1.5 cups)
  • Pre-soaked Chana Daal/Split Chickpeas)- 2 tbsp
  • Finely chopped garlic -4 pods
  • Green chilies-1-2 or as per taste
  • Methi/Fenugreek seeds-1 tsp
  • Asafoetida-1/2 tsp
  • Turmeric-1 tsp
  • Salt-1.5 tsp or as per taste
  • Mustard oil-1 tbsp or any oil of choice

Instructions

  1. Heat oil in a pressure cooker or a thick bottomed wok then reduce flame and add asafoetida, fenugreek seeds, green chilies and garlic and sauté for a few seconds till the fenugreek seeds start to release an aroma and change colour . Make sure to stir continuously and not increase the flame as the seeds burn fast and that would spoil the dish
  2. Then drain and add pre-soaked chana daal and turmeric seeds and mix well
  3. Finally add the chopped bottle gourd and salt and pressure cook for 5 minutes from the time pressure sets in
  4. Then turn off the heat and let the pressure release on its own and take off the lid and cook till the water (good quality bottle gourd releases a lot of water) reduces to desired consistency.If you are using a normal wok, just cover and cook till done, keeping the flame to medium low and stirring intermittently. There is no need to add additional water .
https://onewholesomemeal.com/lauki-chana-daal-bottle-gourd-with-lentils/

 

Categories
Lunch | 1pm Meal Mid-Day Snack | 10 am Meal

Avocado Parathas With Mint and Methi

Avocado Parathas by OneWholesomeMeal
Avocado Parathas with Methi and Mint

I doubled up in surprise when a few years back my sweet friend P told me her cook in the US makes Avocado Parathas! Firstly, I had never heard of parathas with avocados. I couldn’t imagine for the life of me what they would taste like. Secondly, I thought about the poor Spaniard who first discovered them. The thought of what we desis are doing to his wonder fruit, must make him turn in his grave.

Now, I do not eat avocados often. I have nothing against them. Just that it is hard to find locally grown options here in Hong Kong. Eating the imported avocados all the way from Spain or the US makes me cringe at the thought of the carbon footprint it creates. So, it is very rare that I buy them and whenever I do, parathas happen. As most of us would know, avocados have what the nutritionists call the “good fat”. While on the topic, here is a little trivia about Avocados I found on Reader’s Digest.

It’s Great for the Lunch Box

Coming back to the parathas. Due to the “good fat” parathas made out of avocados are soft and require very little additional fat like ghee or butter. Unlike most parathas, they remain soft long after being cooked. Therefore, they make for great lunch box options too! I took advantage of the fresh methi (fenugreek leaves) that is abundantly available in winter and decided to throw some in along with fresh mint leaves. Feel free to add just avocados or other greens available in your kitchen. The dough can be prepped the night before. Make sure you keep it out of the fridge for 15 minutes before cooking.

For the detailed recipe, you may have a look at the simple tutorial video.


If this is the first time that you are making parathas, do not stress about the shape. That is a thing of practice. I hardly make rotis and parathas myself. Whenever I do, they never turn out the perfect circle until I have rolled out a few. As long as they are thin, and cook evenly, these avocado parathas will taste great. Make the most of winters and enjoy these yummies with a hot cup of chai during breakfast.

Avocado Parathas by OneWholesomeMeal

 

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Avocado-Mint-Methi (fenugreek) Parathas

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 100

Serving Size: Makes 12-15 medium sized thin parathas

Calories per serving: 180 per paratha

Ingredients

  • Wholewheat Flour(Aatta)-3 cups
  • Fully ripe Avocados,peeled and cubed- 2 cups
  • Methi,finally chopped-1 cup
  • Mint leaves, finely chopped-1/2 cup
  • Turmeric powder-1 tsp
  • Ajwain(caraway seeds)-1tsp
  • Kalonji (onion seeds/black caraway)-1tsp
  • Salt-1.5tsp or as per taste
  • Water-1/2 cup to be used as required
  • Ghee or Oil for shallow frying the parathas

Instructions

  1. Take all ingredients except ghee and water in a deep and wide bowl convenient for kneading
  2. Using both hands mix all ingredients together with the dough breaking the avocados into the mixture with your fingers while you knead
  3. Halfway through, wet your hands with very little water and continue to knead till you get a smooth homogeneous dough typically softer than the usual roti dough. Be very careful while adding water as you do not want the dough to be too sticky which would make it harder to roll out
  4. The moisture from avocados and the greens is enough to bring the dough together so it would need very little water
  5. Once done, cover the bowl with a lid and let the dough rest for 15-20 minutes. This helps it smoothen out and extremely pliable
  6. After 20 minutes , place a tava or flat thick bottomed skillet on the flame while you roll out a tennis ball sized dough into a thin , round paratha. Make sure the pressure on the rolling pin isn't too strong else the paratha wouldn't roll out evenly
  7. When the iron skillet is hot, reduce the flame to medium high and carefully place the paratha on the pan
  8. Once you see air bubble start to form, flip it over till bubbles form again, then smear 1 teaspoon of ghee along the periphery of the paratha and on the surface;cook gently pressing down with a spatula till the paratha starts to puff up. This takes 15-20 secs
  9. Flip and cook the other side similarly making sure you do not over cook or burn the paratha
  10. Drain it on a kitchen towel to soak excess oil and enjoy with a side of freshly set yogurt, mint chutney or even ketchup and a hot cup of masala chai
https://onewholesomemeal.com/avocado-parathas-with-mint-and-methi/

 

[kkstarratings]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Spinach Chicken Indian Style | Palak Murgh

Spinach Chicken Indian Style by OneWholesomeMeal
Spinach Chicken Indian Style

A search for spinach and chicken recipes online will throw up many options of spinach, chicken, and cream. While this recipe does have all three ingredients, this spinach and chicken Indian style, is perfect for a cold winter day.

I woke up to a relatively chillier day today. It is mid-January and so far winter has not made its presence felt, but today was nippier. 18 degrees may not seem like cold at all for people living in colder climates but for us dwellers of the sub-tropics living in apartments with no internal heating, it starts to feel like winter has finally arrived. Let me be honest, I do not mind the cold weather. What I miss is the lack of sun on most days. That makes it harder for me.

That said, cold weather is also a good excuse to enjoy good food. This Palak Murgh recipe I am sharing today is one such. Apart from the fact that this is bursting with flavours and quite simply a one-pot meal, it is also extremely forgiving as a recipe. You can easily tweak the spice and richness levels based on your taste. To start, you could use pureed, blanched, or chopped spinach as I did. Please feel free to omit the tomatoes. But I do like how spinach and tomatoes complement each in a dish and would recommend adding it. You may consider decreasing or increasing the number of tomatoes based on the level of tang you desire.

Spinach Chicken Indian Style by OneWholesomeMeal

 

Things to Keep in Mind

1. I have used 2.5 cups of chopped spinach but if you would like, you could easily up it to 3.5 cups and might consider blanching and pureeing it. Make sure to adjust tomatoes accordingly. The ration I usually work with is 2.5 cups chopped spinach for 700 grams of chicken.

2. Another thing I always stress upon is to use thighs and drumsticks. They taste best in Indian Curries. I almost never use breasts. And when I do I make sure to marinate them overnight or a minimum of 3-4 hours in oil, lime, red chili, turmeric, and salt so the meat doesn’t taste as chewy and dry.

3. And last but not the least, for your spinach and chicken Indian style, add a teaspoon or two of ghee while roasting the spices. It takes the taste to another level. However, I usually avoid this step for everyday meals. Adding half a cup of heavy cream towards the end helps in balancing spices but makes the dish very rich too. I have added just a teaspoon or so in the recipe shared below but feel free to omit or increase the quantity based on your preference.

 

 

Print
PAALAK CHICKEN

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 60 minutes

Yield: 100

Serving Size: 3

Calories per serving: 125

Ingredients

  • Chicken, cleaned and cut into desired sized pieces- 700gm (I used thighs and drumettes)
    • For the Marinade:
  • Turmeric- 1 tsp
  • Red Chili Powder-1 tsp
  • Lemon juice -2 tbsp
  • Ginger-Garlic paste-1 tbsp
    • For the Curry:
  • Whole Cumin-1 tsp
  • Bay leaf-2
  • Cinnamon-1 one inch stick
  • Star Anise-1
  • Dried Red Chilies -2 (optional)
  • Coriander powder- 1 tsp
  • Cumin powder-1/2 tsp
  • Chicken Curry Masala or Garam Masala- 1.5 tsp
  • Ginger-Garlic paste-1 tbsp
  • Spinach, chopped fine- 2.5 cups
  • Onion, vertically sliced- 2 cups
  • Tomatoes, pureed- 3/4 cup
  • Salt- 1.5 tsp or as per taste
  • Heavy Cream- 1tbsp
  • Mustard Oil-2 tbsp

Instructions

  1. Mix the cleaned chicken with all ingredients of marinade and keep aside for 30-45 mts
  2. Then heat oil in a deep, thick bottomed wok and add whole spices (cumin, red chilies, bay leaf, cinnamon and star anise) and stir on a medium high heat till the spices are fragrant
  3. Add onions and stir on a medium high flame till they are light brown, then add ginger-garlic paste, turmeric, coriander and cumin powder and mix well for 2 minutes
  4. Then add Chicken Curry Masala or Garam Masala and sauté for another 3 minutes
  5. Add marinated chicken and cook uncovered for 3-4 minutes, then add chopped spinach, mix well and cover on a medium flame
  6. Cook covered with intermittent stirring till the chicken in 60% done, then add tomato puree and salt, cover and cook till done
  7. Turn off the heat and drizzle with some heavy cream and serve hot with a side of chapatis or rice
https://onewholesomemeal.com/spinach-chicken-indian-style-palak-murgh/

[kkstarratings]