Posts Tagged ‘Spinach’

Tofu Spinach Paratha


7-8 cubes hard tofu
1 cup spinach puree or finely chopped
2 garlic cloves minced
1 green chilli
1/2 tsp amchur powder
1/2 tsp garam masala powder (optional)
1/4th cup very finely chopped onion (optional, with onion the dough leaves water, you need to be careful)
fresh cilantro chopped
2 cups of whole wheat flour
1 tsp oil
salt to taste
Water to mix the dough

Instead of paneer I tried tofu parathas with spinach and they came out nice and tasty.


Crumble the tofu with hand or you can blend it with spinach into paste. Add the rest of the ingredients and knead dough to roll out parathas.

YOu can also add 1-2 tsp soya bean powder (you get in indian store, good for protein supplement) anytime you make any parathas or even plain rotis.

Also add avocados if you want to, to the dough.

By Priya Vaidya


Spinach Methi (Fenugreek) Delight


1 cup finely cut spinach leaves

1 cup finely cut fenugreek leaves

1/2 cup onion finely chopped

2-3 tsp lemon juice or 1/2 cup yogurt

2 red chillies or 1 tsp red chilli powder

2-3 tblspoons toasted groundnut powder

fresh cilantro for garnish.

Salt to taste


For the tempering: oil, mustard seeds, fenugreek seeds each a pinch, asofoetida, curry leaves and turmeric powder

Mix the spinach and fenugreek leaves in a bowl. Add chopped onion. Add either lemon juice or yogurt (whatever you prefer both tastes really good, if you like raita use yogurt, if you want to serve it like salad add lemon juice). Add groundnut powder and salt to taste.

In a tempering pan, make the standard tempering and spread it on top of the salad, add red chillies or if adding chilli powder add it separate in the salad. Mix all together, garnish with fresh cilantro.

By Priya Vaidya

Soy and Palak Tikkis



1 cup soy chunks ( cooked as per the instructions on the box)(

1/2 bunch of Spinach ( blanched)

2 medium Potatoes ( grated)

1/2 small onion( finely chopped)

around 3/4 cup of bread crumbs ( can be adjusted according to the consistency of the tikki dough)

Oil for shallow frying the tikkis


Following ingredients can be adjusted as to your taste

ginger-garlic paste

red chilly powder

garam masala powder

roasted cumin powder




Mince cooked soy chunks , spinach , green chillies together in the processor. Mix it with potatoes & all the other ingredients. Shape the tikkis round and flat & shallow fry them with very little oil. The tikkis are ready to serve.


Few tips:

Squeeze out as much water as you can out of the soy chunks & the spinach , or else the dough becomes watery.

Try not to fry these tikkis ahead of time, you can keep the dough ready & fry only when you ready to eat them , cause they get a bit chewy with Soy chunks in it.


By Madhu Thube




Spinach-Paneer Lasagna Rolls

( Indian twist to a traditional Italian pasta dish)

Makes 6.


6 sheets of lasagna
1 bunch spinach
4 oz paneer (approx)
1 medium size red onion
3-4 garlic cloves
salt as per taste
red chilli powder as per taste
garam masala powder as per taste
1/4 cup shredded mozzarella cheese
2-3 tbsp white sauce
1/2 cup pasta sauce ( I use Monte Bene Farm Fresh Pasta sauce.. it has low sodium and sugar)



Bring a large pot of lightly salted water to a boil.
Cook lasagna sheets in boiling water for 8 to 10 minutes.
Take some olive oil in a pan, add chopped garlic and onion. Cook well
In the meantime, wash the spinach well and steam them.
Once steamed, make a paste of the spinach.
Once the onions are cooked well, add this spinach paste to it. Cook for about 2-3 minutes
Sramble the paneer and add it to the pan.
Cook well.
Now add salt, red chilli powder and garam masala.

Take one lasagna sheet.
Spread the spinach-paneer mix on one side of the sheet and start rolling it from one edge making stuffed rolls.
Repeat the same for all 6 sheets

Take a baking pan.
Spread the white sauce on the bottom.
Place the rolls and pour pasta sauce on top.
Sprinkle the shredded cheese.

Pre heat the oven at 400F.
Bake the lasagna for about 10minutes.
Enjoy it with some garlic bread… 🙂


By Deepika Gupta


Creamy Spinach and Pea Soup

This ultra healthy soup is unbelievably tasty!


2 bunches of spinach, cleaned and trimmed, discard hard stems, keep the tender ones.

1 and 1/2 cup boiled green peas

1 medium onion diced in small cubes

3 big cloves of garlic finely chopped

1 cup milk

1 tsp all spice

a pinch of garam masala/curry powder

Salt to taste

a tsp of black pepper powder

2 tbl sp olive oil/butter + 1tbs sp extra for spinach.


In a large pot, heat the olive oil or butter, add the cleaned spinach leaves with tender stems.

cook for about 6-7 mins until the leaves are tender and almost wilted, then add garlic.

cook the spinach for few more minutes until completely cooked.

let it cool.

In a small pot, add oil/butter and onions, saute until golden brown.

add boiled green peas and the dry spices with salt.

saute for 2-3 mins more.

Transfer the peas-onion and spinach mix to a blender and puree until smooth and creamy.

Add milk to thin it down. Serve Hot.


A couple of spoons of cream will make this soup rich and a dollop of sour cream on the hot soup tastes amazing!


By Aditi Sheth