Palak Tofu Mushroom Curry | Spinach Curry With Mushroom & Tofu | Spinach Based Curry | Recipe with Soybean Flour 

Palak Mushroom Matar curry is a vegetarian dish from the Indian subcontinent, made with paneer or cottage cheese in a thick paste made with pureed spinach and seasoned with ginger, garlic, and other spices. This Spinach Curry With Mushroom & Tofu is exactly the same, the only difference is that I have added tofu. To make this curry healthier I have added soybean flour.

Palak Tofu Mushroom Curry

Soy flour can be used coarsely powdered as a thickening agent in gravies and sauces, or it can be added, finely powdered, to baked goods. Soya flour is extremely rich in protein, so it can be added to any food to enhance its nutritional content. It is often used in commercial products such as crisps and sausages. For the home cook, it is valuable for baking, making flatbreads, and thickening sauces.

Spinach Curry With Mushroom & Tofu

Palak Tofu Mushroom Curry | Spinach Curry With Mushroom & Tofu | Recipe with Soybean Flour 

Spinach is one of our favorite greens. I do make spinach recipes very often during the winter season. As you know that spinach is very healthy and nutritious. Actually spinach is very bland, but if it is cooked properly and combined with other ingredients properly then it tastes delicious.

Ingredients:
Tofu – 300 gms (chopped into small cubes)
Mushrooms – 300 gms
Spinach – 500 gms
Frozen peas – 3/4 cup
Finely chopped onion – 1 big
Finely chopped tomato – 1 big
Finely chopped garlic  – 5
Finely chopped ginger – 1 inch
Finely chopped green chili – 2
Soybean Flour – 2 tbsp
Oil – 2 tbsp + 2 tbsp
Cumin – 1 tsp
Red chili powder – 1/2 tsp
Greek yogurt – 2 tbsp
Coriander powder – 2 tbsp
Fresh coriander leaves – 150 gms
Himalayan pink salt to taste
Ghee – 1 tbsp

Sauteing veggies masala
Red chili powder – 1/2 tsp
Turmeric – 1/4 tsp
Roasted cumin powder – 1/2 tsp
Dried coriander leaves powder – 1/2 tsp
Oil – 1 tbsp

Whole wheat naan

Method :

  1. Wash and clean mushrooms then cut into half. Then boil 2 cups of water in a saucepan and add chopped mushrooms. Boil it for 10 minutes and then strain it. Keep it aside.
  2. Remove stems from the spinach and wash thoroughly in running water. Blanch spinach in boiling water for 4 minutes. After 4 minutes add one small bunch of coriander leaves and boil for 2 minutes.
  3. Now transfer boiled spinach into ice-cold water to retain the green color. Keep it aside.
  4. Heat oil in the same pan on low flame and add cumin. Allow it to crackle.
  5. Add green chilli, ginger, garlic and cook for 5 minutes on the medium-low flame. Then add chopped onions and sauté on a medium flame until translucent.
  6. Then add tomato with little salt and cook for 5 minutes (covered). Now switch off the gas and allow masala to cool down.
  7. Sauteing vegetables and tofu – Heat oil in the same pan and add masalas ( ingredients under Sauteing veggies masala). Then add boiled mushrooms, peas and cubes of tofu). Saute for 5 minutes on low heat. Then keep it aside.
  8. In a grinder add prepared tomato onion masala ( step 5 + step 6) with blanched spinach and coriander leaves. Add little water and make a smooth puree.
  9. In a sme pan add 2 tbsp of oil and add red chilli powder, coriander powder and soybean flour. saute on low heat with little water for 2 minutes.
  10. Lower the heat and add coriander powder, red chili powder, chaat masala with little water and cook until masala for 2 minutes.
  11. Then add spinach and masala puree ( step 8). Mix well and add 2 tbsp of greek yogurt. Cook for 5 minutes on low heat.
  12. After 5 minutes add sauteed veggies (step 7) and tofu into curry. Allow to cook for another 5 minutes.
  13. Add one tbsp of ghee and its ready to serve.
Spinach Based Curry

Tofu Spinach With Quaker Oats | Spinach Based Curry | Recipe with Oats | Protein Rich Recipe

Palak Paneer is a vegetarian dish from the Indian subcontinent, made with paneer or cottage cheese in a thick paste made with pureed spinach and seasoned with ginger, garlic, and other spices. This Tofu Spinach Recipe is exactly the same, the only difference is that I have swapped the paneer or cottage cheese with tofu.

Tofu Spinach With Quaker Oats

Tofu is a good source of protein and contains all nine essential amino acids. It is also a valuable plant source of iron and calcium and the minerals manganese, selenium and phosphorous. This curry is a delicious way to add greens and tofu in your diet. The best part of this curry is – it is easy to prepare.

Oats

Tofu Spinach With Quaker Oats | Spinach Based Curry | Recipe with Oats | Protein Rich Recipe

To make this curry healthier I have added homemade oats flour. Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties. In this recipe, oats flour helps to makes this curry creamier and silkier.

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Ingredients:
Tofu – 200 gms
Spinach – 1 bunch
Finely chopped onion – 1 big
Finely chopped tomato – 2 big
Finely chopped garlic  – 3 tbsp
Finely chopped ginger – 2 tbsp
Finely chopped green chili – 1
Homemade Oats Flour – 3 tbsp
Oil – 2 tbsp
Cumin – 1 tsp
Red chili powder – 1/2 tsp
Pinch of turmeric powder
Coriander powder – 2 tbsp
Chaat masala – 1 tbsp
Himalayan pink salt to taste

Spinach Based Curry

Method:

  1. Remove stems from the spinach and wash thoroughly in running water. Blanch in boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree.
  2. Heat oil in the same pan on low flame and add cumin. Allow it to crackle.
  3. Add ginger, garlic and cook for 5 minutes on the medium-low flame. Then add chopped onions, chopped green chilly, salt and a pinch of turmeric powder. Sauté on a medium flame until translucent.
  4. Lower the heat and add coriander powder, red chili powder, chaat masala with little water and cook until masala for 5 minutes.
  5. Now switch off the gas and allow masala to cool down. Grind cooked masala into a fine paste and transfer grounded masala into the same pan.
  6. Add tofu cubes and mix gently. Cover and let it cook for minutes on low heat.
  7. Mix 2 tbsp of oats flour with 1/4 cup of water. Make a smooth paste.
  8. Now add puree spinach with oats flour paste. Mix well and let it cook for 8 minutes on low heat.
  9. Switch off the heat and serve with rice or paratha.
Homemade Oats Flour

Chole Palak Curry | Chickpea Spinach Curry | Lunch or Dinner Recipe | Bean Vegetable Curry

This Bean Vegetable Curry is packed full of spinach and chickpeas which makes it both delicious and nutritious. It is a comforting meal after a long day. It is also a plant-based dish that includes chickpeas and spinach, both full of essential nutrients. Serve with a portion of brown basmati rice, spicy salad, and some yogurt for a little hit of protein.

Chole Palak Curry

Chickpeas, also known as garbanzo beans, are part of the legume family. While they have become more popular recently, chickpeas have been grown in Middle Eastern countries for thousands of years. Their nutty taste and grainy texture pairs well with several other foods and ingredients.

Chickpea Spinach Curry

As a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

Lunch or Dinner Recipe

In this recipe I have used dry chickpeas and soaked them overnight. But, if you are making it in hurry, you can make this spinach chickpea curry using canned chickpeas as well. Whereas, Spinach is a very versatile ingredient that can be used in many ways. Spinach is rich in vitamins A, C and K, magnesium, iron and manganese. Eating this leafy green veggie may benefit eye health, reduce oxidative stress and reduce blood pressure levels among other health functions.

Bean Vegetable Curry

Chole Palak Curry | Chickpea Spinach Curry | Bean Vegetable Curry

Chole palak curry is a north Indian delicious curry made with spinach and chickpeas. Chickpeas, also known as garbanzo beans, Kabuli chana and it is a great source of protein. Spinach which is known as palak is a storehouse of iron. Together they make a delicious wholesome meal.

Quick Lunch Recipe

Ingredients:
Chickpeas – 1 cup
Spinach – 2 bunches
Finely chopped onion – 1 big
Finely chopped garlic  – 2 tbsp
Finely chopped ginger – 1 inch
Finely chopped green chili – 1
Oil – 2 tbsp
Cumin seeds- 1 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1 tsp
Chana masala – 1 tsp
Dry mango powder – 1/2 tsp
Juice of one lemon
Salt to taste
Red & yellow bell pepper (finely chopped)- 1/2 cup

Indian Chickpea Spinach Curry Recipe

Method:

  1. Wash and soak chickpeas overnight. The next day, pressure cook chickpeas with 2 cups of water, salt(1/2 tsp). Keep aside to cool.
  2. Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (Add lemon juice while grinding).
  3. Heat oil in a pan on low flame and add cumin seeds. Allow it to crackle.
  4. Then add chopped onions and sauté on a medium flame until translucent. Now add ginger, garlic, green chili, and cook for 5 minutes on the medium-low flame.
  5. Add coriander powder, red chili powder, chana masala, dry mango powder, and cook until masala leaves oil.
  6. Add boiled chickpea and let it cook with prepared masala for 4 minutes on medium-low flame.
  7. Now add puree spinach, salt and chopped bell peppers into the cooked masala.
  8. Now add 1/2 cup water and cook on low flame for 10 minutes. Do stir the sabzi after every 1 to 2 minutes.
  9. Switch off the flame and add ghee. Stir it once. Serve hot with plain rice or paratha or chapati.
Easy, Quick & Delicious Curry

Healthy Green Curry With Quinoa Puff | Spinach Broccoli Peas Curry | Lunch Recipe

Spinach Broccoli Peas Curry is a healthy combination of fresh green leafy spinach and broccoli, green peas made into a curry. The sweet and delicious green peas combine very well with spinach and add munch & flavor to this dark green colored dish.

Healthy Green Curry

Spinach is my favorite green veggie and I am always adding it to different recipes. I am either making with dals, dhokla, sabzi, or even in kadhi twice a week. Spinach (Palak) is rich in vitamins A, C, and K, magnesiumiron, and manganese. Eating this leafy green veggie may benefit eye health, reduce oxidative stress, and reduce blood pressure levels among other health functions.

Spinach Broccoli Peas Curry

This quick and easy recipe is a delicious way of including more veggies in your diet. Especially if you aren’t too keen on these ingredients separately, as side dishes or in salads. This delicious recipe provides a great alternative for including more these nutritious vegetables in your diet.

Healthy Lunch Recipe

Healthy Green Curry | Spinach Broccoli Peas Curry

Blanched spinach is ground into a thick paste and cooked with broccoli, peas, Indian spices, and condiments in a tomato gravy resulting in a smooth texture and perfect flavor.

Ingredients :
For Spinach Curry
Spinach – 2 bunches
Puree of onion – 2
Finely chopped ginger – 2 inch
Finely chopped garlic – 4
Finely chopped green chilly- 2
Puree of tomatoes – 2
Juice of one lemon
Oil – 4 tbsp
Butter – 1 cube

Spices
Cumin seeds – 1 tsp
Coriander powder – 3 tsp
Red chilli powder – 1 tsp
Salt to taste

Veggies –
Broccoli cut into florets of even size – 1 big size
Frozen peas – 1 cup
Quinoa puff – 1/2 cup

Green Veggies Curry

Method :

  1. Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (Add lemon juice while grinding). Keep It aside.
  2. Bring water to boil with a little salt. Add the washed and cleaned broccoli florets. Let it remain in water for 2-3 minutes. Drain the water completely, pat it dry.
  3. Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds.
  4. Allow the seeds to crackle. Then add onion puree and saute on a medium flame until translucent. Now add ginger, garlic, green chili, and cook for 5 minutes on the medium-low flame.
  5. Then add tomato puree and cook until they’re soft. Then add red chili powder, coriander powder, kitchen king masala, salt, and cook until masala leaves oil on low flame.
  6. Now add puree spinach and cook on low flame for 5 minutes.
  7. Add blanched broccoli and frozen peas. Let it cook for another 5 minutes.
  8. Switch off the flame. Then add one butter cube, quinoa puffs and mix them well.
  9. Yummy dal is ready to serve. Serve with plain white rice.
Healthy Lunch/ Dinner Recipe

Chana Dal With Palak | Spinach Split Pea Dal | Easy Lunch Recipe

Palak Chana Dal is a healthy, wholesome, gluten-free Indian style chana dal with spinach. It is super easy and delicious lunch recipe to prepare and best is serve with steamed white rice.

Chana Dal With Palak

Indian cooking is resisted with the huge use of chana dal in different ways. Chana dal is baby chickpeas that has been split and polished. It has a delicious nutty flavour, and when ground, it is known as besan or gram flour. The flour and the dal are used in a variety of lip-smacking dishes.

Protein Rich Chana Dal

Spinach is a green, leafy vegetable with a high nutritional value. You can have it raw in salads, steamed, blended in a soup or sauteed with other veggies. It is a very versatile ingredient that can be used in many ways. For me, the best way to add spinach is to cook with lentils and beans. Earlier, I shared recipe spinach with rajma and whole green moong dal with spinach as well.

Chana Dal With Palak | Spinach Split Pea Dal | Easy Lunch Recipe

Split chickpeas (chana dal) and spinach are the powerhouses of nutrients. Combining these two into a single curry is delicious idea to include the right amount of iron in our everyday diet.

Spinach Split Pea Dal

Ingredients :
Chana dal ( soaked overnight ) – 1 cup
Spinach – 2 bunches
Puree of onion – 2
Finely chopped ginger – 2 inch
Finely chopped garlic – 4
Finely chopped green chilly- 2
Puree of tomatoes – 2
Juice of one lemon
Oil – 4 tbsp
Butter – 1 cube

Spices:
Cumin – 1 tsp
Kitchen king masala – 1 tsp
Coriander powder – 3 tsp
Red chili powder – 1 tsp

Healthy Combination

Method:

  1. Put soaked chana dal with 2 cups of water, a pinch of salt, in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid.
  2. Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (Add lemon juice while grinding). Keep It aside.
  3. Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds.
  4. Allow the seeds to crackle. Then add onion puree and saute on a medium flame until translucent. Now add ginger, garlic, green chili, and cook for 5 minutes on the medium-low flame.
  5. Then add tomato puree and cook until they’re soft. Then add red chili powder, coriander powder, kitchen king masala, salt, and cook until masala leaves oil on low flame.
  6. Add boiled chana dal in a prepared masala and cook for 5 minutes on the medium-low flame.
  7. Now add puree spinach and cook on low flame for 5 minutes.
  8. Then add one butter cube and mix them well. Close the lid and cook dal for 2-5 minutes on high flame.
  9. Yummy dal is ready to serve. Serve with plain white rice.
Vegetable & Lentils Lunch Recipe

Spring Onion Spinach Sabzi | Lunch Recipe | Green Leafy Vegetable

If you happen to buy bunch of spring onions to garnish and have no idea what to do with the rest, here is a subzi for you to make, so that you do not have to really waste the rest after all. Nutritionally, Spring Green Onions have a combination of the benefits of onions and greens. They are an excellent source of vitamin K and vitamin C, and a very good source of vitamin A too. Spring onions can be added to dal and make it a much tastier dish.

Bhurji Recipe

This time I tried Bhurji recipe with spring onions and spinach. An amazingly flavourful and quick to make subzi that goes well with chapatis and puris.This green leafy vegetable is made up of 92% water, making it especially beneficial in keeping you hydrated. Spinach is also rich in magnesium, potassium, and B-vitamins, all of which are known to increase energy.

Spinach or Palak

Bhurji is pan-fried Indian vegetable recipe which can be served as side dish. It is made with spring green onion, spinach or palak, saute with onions, garlic, ginger, green chilly.   It just takes about 30 minutes to make and taste delicious with roti or plain paratha.

Perfect Lunch Recipe

Ingredients :

Washed, cleaned, Spinach – 500 gms
Spring Onions (chopped) – 250 gms
Sliced onion – 1 big
Finely chopped coriander – 1/4 cup
Finely chopped green chilly – 1
Finely chopped ginger – 1 inch
Finely chopped garlic – 3
Sabzi masala – 1/2 tsp
Coriander powder – 1/2 tsp
Mustard Oil – 2 tbsp
Salt to taste

Tofu – half inch

Method:

  1. Chop the spinach and spring onions. Keep it aside.
  2. Heat mustard oil in a pan, allow to heat oil on the medium-high flame. When it reaches its smoking point lower the gas flame.
  3. Add sliced onions and saute until translucent. Now add chopped garlic and ginger.
  4. Add coriander powder, sabzi masala, chopped chilly and salt. Mix it well
  5. Now add chopped green spring onions and spinach leaves. Mix everything well and simmer vegetables for 5 minutes.
  6. Cook till water evaporates (Spinach leaves are high water contain vegetable).
  7. Keep stirring the sabzi at regular intervals. Garnish with grated tofu and serve hot.
Green Vegetable Burji

Energizing Green Smoothie | Green Goddess Beverage | No Dairy Smoothie

This green smoothie is rich in vitamins, antioxidants, and fiber. So, if you haven’t tried adding spinach to your smoothie yet, this smoothie is the answer. Combined with other ingredients you will get a vitamin bomb full of antioxidants and other nutrients good for your body.

Energizing Green Smoothie

I loved the combo of this kiwi, cucumber, and spinach. It was sweet and fresh, but not too sweet. It is best to stick mostly to vegetables when making green juice and only use fruits to accent the flavors or add a hint of natural sweetness.

The more fruits you add to your green smoothie, the more sugar will be in your serving of green juice. In this delicious smoothie, I try to balance vegetables with a small amount of fruit to make it easily drinkable but also not too loaded in sugar. To add sweetness to the smoothie I added grapes and kiwi.

No Dairy Smoothie

Grapes aren’t often blended in a smoothie. Grapes are 80% water, which makes them blend easily and add extra hydration to your smoothie. Cucumbers are so nourishing, and they’re totally in season at this time of year. They’ve got a range of anti-inflammatory and antioxidant benefits, and their phytonutrients are linked to anti-cancer benefits. Blended with spinach, mint, and fruits makes this smoothie perfect for summer.

Healthy Beverage

Smoothies are a great way to pack fiber and vitamin-rich fruits and vegetables, protein, and good fats into a drinkable meal or snack. They normally contain less sugar than the fruity smoothies, which makes them a healthier choice but, of course, it all depends on the ingredients. You need to make sure you are not consuming large amounts of sugar by adding too many fruits in one drink.

Green Smoothie

Although this is natural fructose, if you consume very sweet, fruity smoothies daily you might be adding too much sugar to your diet. This is why it’s a good idea to always combine fruits and veggies when you choose your smoothie ingredients.

Energizing Green Smoothie | Green Goddess Beverage | No Dairy Smoothie

But, if you’re looking to boost your nutrition with a mega-dose of whole food vitamins and minerals without added sugar, fiber, calories, or protein, then this a green smoothie would be ideal or “healthier” for sure. Do try it.

Ingredients:

Spinach – 150 gms
Chopped cucumber – 1 small size
Chopped kiwi (with skin) – 1
Grapes – 1/2 cup (I used both green and red grapes)
Water – 1 cup
Juice of one lemon
Handful of mint leaves

Method:

  1. Put all above ingredients with half cup of water.
  2. Blend everything until smooth.
  3. Then add remaining 1/2 cup of water and blend it again.
  4. Use a mesh strainer to strain smoothie into a container.
  5. Pour smoothie into a glass. Garnish with spicy cucumber slice (little red chilli powder, roasted cumin powder with little salt) and grapes.
  6. Enjoy delicious and quick smoothie.
Super Green Smoothie

Choley Curry ( Garbanzo Bean or Chickpea Curry) – Two Ways : Tomato Based Curry & Spinach Based Curry

Punjabi Chole is a popular North Indian style curry. Their hearty and versatile nature makes them a sought-after ingredient in vegetarian dishes. Chloe also is known as Chana/ chickpeas or garbanzo bean are cooked in onion, tomato-based sauce and are flavored with ginger, garlic, and a variety of spices. Punjabi Chole or Rajma is essential on the menu when guests come over.

Choley Curry

What I love about chickpeas is how versatile they are in the kitchen- able to take on many textures from the creamiest of creamy to the crispiest of crispy. Like lentils, they are comfort food in our household- comfort food that leaves us feeling energized and alive instead of tired and heavy.

Garbanzo Bean or Chickpea Curry

More Recipes with Chickpeas : Beetroot Based Chickpea Curry, Quick Chickpea Spinach Curry, Chickpea Avocado Salad with Kiwi Dressing , Chickpea Curry with Zucchini.

Tomato Based Curry is cooked in a tomato onion gravy enriched with Indian spices makes you ask for more. Channa Masala is usually had with steaming hot rice along with lemony and spicy onion cucumber salad.

Tomato Based Curry

Spinach Based Curry is a north Indian delicious curry made with spinach and chickpeas. Chickpeas and other legumes have calcium, magnesium, fiber, and other nutrients for strong bones. But be sure to soak them first to get rid of things called phytates, which can get in the way of your body absorbing the calcium in chickpeas.  Spinach which is known as palak is a storehouse of iron. Together they make a delicious wholesome meal.

Spinach Based Curry

Ingredients :
Chickpea ( soaked overnight ) – 2 cups
Spinach – 2 bunches
Chopped onion – 3
Chopped ginger – 2 inch
Chopped garlic – 6
Chopped green chilly- 2
Chopped Tomatoes – 2
Juice of one lemon
Oil – 4 tbsp
Butter – 2 cubes
Dry coriander leaves powder – 1/4 cup

Spices:
Cumin – 1 tsp
Roasted cumin powder – 1 tbsp
Coriander powder – 3 tsp
Red chilli powder – 1 tsp
Chana masala- 1 tsp
Chaat masala – 1 tsp
Salt to taste

Whole Garam Masalas:
Cinnamon stick – 1 inch
Clove – 3
Black cardamom – 2
Bay leaf – 1
Few black peppercorns

Easy & Quick Meal

Method:

  1. Put soaked chickpeas with 2 cups of water, a pinch of salt in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Divide boiled chickpeas into two equal parts ( 1 cup each).
  2. Check to see the chickpeas are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
  3. Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (Add lemon juice while grinding). Keep It aside.
  4. Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds. Allow to the seeds to crackle.
  5. Then add Whole Garam Masalas. Saute for 15 seconds.
  6. Then add chopped onions and saute on a medium flame until translucent. Now add ginger, garlic, green chili and cook for 5 minutes on the medium-low flame.
  7. Then add chopped tomato and until they’re soft. Now allow to masala to cool completely and then grind (remove bay leaf & remove black cardamom skin) it into smooth paste.
  8. Heat 2 tbsp oil in a same deep non-stick pan. Add red chilli powder, coriander powder, chana masala, chaat masala, salt with little water (low heat) and add pureed onion tomato mixture. Mix it well and cook until masala leaves oil on low flame.
  9. After masala is prepared add roasted cumin powder and cook for a minute. Then take out 1/2 cup of prepared masala (for spinach gravy) and keep it aside.

Tomato Based Gravy :

  1. Take 1/4 cup (From 1 cup) of boiled chickpeas on a plate. Gently mash them with a potato masher.
  2. Now add mashed boiled chickpeas in a prepared masala and cook for 3 minutes on the medium-low flame.
  3. Now the remaining boiled chickpeas, one butter cube and mix them well. Close the lid and cook chickpeas for 2-5 minutes on high flame.
  4. Tomato based chickpeas curry is ready to serve. Serve with plain rice.

Spinach Based Gravy :

  1. Heat 1 tbsp oil in a deep non-stick pan and add prepared onion tomato masala (1/2 cup).
  2. Now add puree spinach, little salt and boiled chickpeas. Cook on low flame for 5 minutes.
  3. Now add 1/2 cup water and cook on low flame for another 5 minutes. Do stir curry after every 1 to 2 minutes.
  4. Switch off the flame and add one cube of butter. Stir it once. Serve hot with plain rice or paratha or chapati.
Lunch Recipe

Spinach Sprouts Brown Poha – Iron Rich Breakfast

This iron-rich breakfast made with brown poha, spinach, and sprouts turned out to super healthy breakfast.

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Iron Rich Breakfast

Spinach is a super food loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals. To make it healthier, I have added little sprouts in this recipe as sprouted pulses are easier to digest while providing precious nutrients like iron, calcium, b-complex vitamin and c.

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Spinach & Sprouts

Spinach Sprouts Brown Poha – Iron Rich Breakfast

Ingredients :
Brown Poha  – 1 cup
Sprouts – 1/2 cup
Spinach Chopped Leaves – 1 cup
Finely chopped onion – 2
Finely chopped green chilly – 1
Mustard seeds – 1/2 tsp
Curry leaves – 7
Pav bhaji masala – 1 tsp
Oil – 1 tbsp
Juice of one lemon
Salt to taste

Pomegranate For Garnishing – 1/2 cup

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Brown Poha

Method :

  1. Put brown poha in a colander and wash twice. Leave brown poha in a colander to drain out completely.
  2. Heat oil in a nonstick pan. Add mustard seeds, curry leaves, onions and cook until onions are translucent.
  3. Now add salt, pav bhaji masala, sprouts, chopped spinach, chopped green chilies. Cook for 5 minutes on high flame.
  4. Now lower the flame and add soaked brown poha. Mix it well and cook for another 3 minutes. Switch off the flame and add lemon juice.
  5. Mix them well and cover the lid. Keep aside for 5 minutes.
  6. After 5 minutes open the lid and garnish with pomegranate.

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Healthy Breakfast

Masala Kaju Namakpare – Holi Special

Namakpara a popular Indian Tea time snack and also made during the festival. It is a crunchy savory snack made with maida or all purpose flour mix with carom seeds, fennel, cumin seeds and flavored with spices. It is made in various shapes but mostly in long sticks. I gave them the shape of Cashews (Kaju) with help of small round cookie cutter. You can use bottle cap also to give them this shape. They are crispy and a perfect snack with a hot cup of tea in this festival. Do try!

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Colourful Tea TIme Snacks

Masala Kaju Namkeen – Holi Special

Ingredients :

For White Dough:
Maida – 1 cup
Carom seeds or ajwain – 1/2 tsp
Roasted Fennel Powder – 1/2 tbsp
Water – 1/4 cup
Ghee – 2 tbsp
Curd – 1 tbsp
Salt to taste

For Pink Dough:
Maida – 1 cup
Carom seeds or ajwain – 1/2 tsp
Boiled Beetroot Puree* – 1/4 cup
Roasted Fennel Powder – 1/2 tbsp
Ghee – 2 tbsp
Curd – 1 tbsp
Salt to taste

For Green Dough:
Maida – 1 cup
Carom seeds or ajwain – 1/2 tsp
Roasted Fennel Powder – 1/2 tbsp
Boiled Palak Puree* – 1/4 cup
Ghee – 2 tbsp
Curd – 1 tbsp
Salt to taste

Spices:
Red chili powder – 1 tbsp
Oregano – 2 tbsp
Black pepper powder  1/2 tbsp
Roasted cumin powder – 1 tbsp
Chaat masala – 1 tbsp

Oil for deep frying
Ghee – 1 tbsp

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Colorful Namkeen

Method :

  1. White Dough –  Mix ghee and curd in 1 cup of flour. Rub well till all flour is coated with ghee and curd. Add a little water at a time and form a stiff dough. It needs to be stiffer than Chapati dough. Rub a little Oil/Ghee on the dough ball, cover and allow to rest for an hour.
  2. Pink Dough – Mix ghee and curd in 1 cup of flour. Rub well till all flour is coated with ghee and curd. Add a little beetroot puree at a time and form a stiff dough. It needs to be stiffer than Chapati dough. Rub a little Oil/Ghee on the dough ball, cover and allow to rest for an hour.
  3. Green Dough – Mix ghee and curd in 1 cup of flour. Rub well till all flour is coated with ghee and curd. Add a little spinach puree at a time and form a stiff dough. It needs to be stiffer than Chapati dough. Rub a little Oil/Ghee on the dough ball, cover and allow to rest for an hour.

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Holi Recipe

How to make Kaju Shape Namkeen?

Grease the rolling surface and the rolling pin. Roll out the dough into an oval shape and it should be thicker than roti.

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Using a cookie cutter or any bottle cap.

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Starting from one end press half of the cookie cutter into the dough and cut an arch as shown below.

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Separate the piece and keep on making another arch on the top of other to give kaju (cashew) shaped.

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Beautiful kaju shaped.

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Starting from one end to other end cut the dough in horizontally or vertically rows.

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Fry these in oil until they turn a golden color.

Mixing Spices :

  • Heat 1 tbsp of ghee in a deep non-stick pan and all spices. Saute for a minute.
  • Switch off the gas and toss fried kaju shape namkeen nicely.
  • Allow to cool down completely. Store in an airtight container.

Tips :

  1. Adjust spices according to taste.
  2. First, fry white dough namkeen, then spinach namkeen and pink namkeen at last.

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Perfect Holi Recipe