By Krati Purwar
July 24, 2024
Greens, especially palak, bathua, and methi, are must-haves because of their nutritional value. While they boast a slightly bitter taste, that is no excuse for not using them to make curries. Here are a few green Indian curries that you must savour.
In the monsoon, prepare saag aloo with spinach base. Add flavours with turmeric, coriander, and red chilli powders. Serve the curry hot with roti.
Remember frozen peas from winter? It’s time to defrost a batch and prepare it with a curry base comprising coriander, spinach, and min leaves. Relish it with rice.
No matter what the season is, it’s always a treat for taste buds to indulge in Palak paneer. Use fresh paneer cubes to prepare the curry and serve with naan or paratha.
Move over butter chicken, you need to try hariyali chicken. The meat is cooked in green curry and tastes delicious with aromatic rice and butter roti.
Goa green chicken curry not only has the goodness of greens and chicken but also coconut milk. It is rich in taste and nutrients. You must pair it with steamed rice.
If you truly want to explore the potential of green, prepare saag. Don’t add chicken, paneer, or aloo to it. Serve it with makke ki roti and butter.