Have You Tried These 4 Spinach Recipes, Yet?

Spinach is the most loved winter green and is staple in almost every cuisine of the world. From juice to salad, there are so many ways people add this healthy veggie to their diet. And when we talk about desi cuisine, there are so many delicious ways it is included in the Indian thali. Some common ones are palak paneer, paneer bhurji, sabzi and even paratha. Spinach is a versatile ingredient that also compliments non-vegetarian dishes like palak chicken curry. It is among the few food items that are loaded with nutrients and have very low calories.  

Spinach is packed with several vitamins and minerals like vitamin (A, C, K1), folic acid, iron, soluble fibre and calcium that help in building immunity, support weight-loss and keep the body hydrated. According to Healthline, due to its high content of plant-based compounds like lutin, it is considered beneficial for eye health and the amount of nitrates present also help in maintaining blood pressure. 

1. Spinach Kebab

Ingredients:  

• 2 cups spinach 
• 1 cup peas 
• 1 potato 
• 1 green chilli 
• 1/5 tsp ginger (chopped) 
• 3 tbsp coriander leaves 
• 1/2 tsp cumin powder 
• 1/2 tsp chat masala 
• 4 tbsp bread crumbs 
• 1 tbsp corn flour 
• 1/4 tsp amchur powder 
• Oil as required 

Method:  

• Boil spinach leaves in water till they are blanched. 
• Add some oil to a pan and add ginger, green chilli and sauté. 
• Then add peas, blanched spinach and cook for a few minutes. 
• Let the mixture cool down and blend it with coriander leaves till smooth paste. 
• Then transfer the mix to a big bowl, add mashed potato, bread crumbs and all the spices. 
• Make dough using your hands then take a small portion and flatten to make kebab. 
• Spread some oil on the non-stick pan and cook the kebab till golden and crisp.  
• Enjoy with tomato ketchup or any chutney. 

2. Spinach Balls

Ingredients:

• 2 tsp oil 
• 1 clove garlic (chopped) 
• 1 inch ginger (chopped) 
• 2 tbsp onion (finely chopped) 
• 1 green chilli 
• 2 cup spinach (roughly chopped) 
• ½ cup bread crumbs 
• 2 tbsp corn flour 
• ¼ tsp salt 
• 6 cubes mozzarella cheese 
• Oil for deep frying 

Method:

• Heat two tsp oil in a wok and sauté garlic, ginger, green chilli and onion. 
• Then add spinach and sauté till it shrinks. 
• Cool down the mixture completely then blend with water as required to form smooth paste.  
• Transfer the puree into a bowl and add bread crumbs, corn flour, salt and combine well and make a dough.  
• Take ball sized dough and flatten by pressing gently, place a small cube sized cheese on it and get the edges together. 
• Seal the ball properly without any cracks and deep fry in medium hot oil till the cheese balls turn crisp. 
• Now serve with tomato sauce. 

3. Spinach Pancakes

Ingredients:

• 1 cup spinach 
• 1 cup buttermilk 
• 1 egg 
• 1 tsp oil 
• 1 cup all-purpose flour 
• 1 tsp sugar 
• 1 tsp baking powder 
• 1/2 tsp baking soda 
• 1/2 tsp salt 

Method:

•  Blend spinach, buttermilk, egg, and oil until smooth. 
•  Then in a separate bowl, whisk together the remaining ingredients. 
•  Whisk the wet ingredients into the dry ingredients until combined. 
• Heat a large pan, grease with oil and pour about one tablespoon of the mixture and cook for two minutes. 
•  Flip the pancakes and cook for one more minute and serve. 

4. Palak Dhokla

Ingredients:  

For Palak Dhokla 

• 1 cup gram flour  
• 2 tbsp semolina 
• 2 tsp sugar 
• 1 tsp salt  
• 2 cup spinach leaves 
• ½ cup water 
• 1 tsp green chili paste 
• 1 tbsp lemon juice 
• 2 tsp fruit salt 

For Tempering: 

• 2 tsp oil 
• 1 tsp mustard seeds 
• 1 green chili (slitted) 
• 2 tbsp water 

For Garnishing: 

• Coriander leaves (finely chopped) 
• Fresh coconut (shredded) 

Method:  

For Palak Dhokla: 

• Grease a baking pan with oil and set aside and add three cups of water to the steamer and bring the water to boil. 
• Whisk gram flour, semolina, sugar, salt together and set aside. 
• Then blend spinach and half cup water into a fine puree. Then add it to the flour mixture along with green chili paste, and lemon juice and mix well. 
• Add fruit salt and mix gently. Then place the greased pan in the steamer and cover.  
• Steam the dhokla on medium to high heat for ten to twelve minutes and turn off the heat.
•   After a minute, remove the pan from the steamer and set aside. 

For Tempering: 

• Heat oil in a small pan, add mustard seeds, green chili two tbsp water and let it come to a boil.  
• Then spread the tempering mixture on dhokla evenly and garnish it with chopped coriander leaves and fresh coconut. 
• Finally slice dhokla into a desired shape and serve with ketchup or chutney of your choice.