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.
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.
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
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.
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.
Now transfer boiled spinach into ice-cold water to retain the green color. Keep it aside.
Heat oil in the same pan on low flame and add cumin. Allow it to crackle.
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.
Then add tomato with little salt and cook for 5 minutes (covered). Now switch off the gas and allow masala to cool down.
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.
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.
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.
Lower the heat and add coriander powder, red chili powder, chaat masala with little water and cook until masala for 2 minutes.
Then add spinach and masala puree ( step 8). Mix well and add 2 tbsp of greek yogurt. Cook for 5 minutes on low heat.
After 5 minutes add sauteed veggies (step 7) and tofu into curry. Allow to cook for another 5 minutes.
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.
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, 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.
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 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
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.
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.
Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds.
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.
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.
Now add puree spinach and cook on low flame for 5 minutes.
Add blanched broccoli and frozen peas. Let it cook for another 5 minutes.
Switch off the flame. Then add one butter cube, quinoa puffs and mix them well.
Yummy dal is ready to serve. Serve with plain white rice.
The good old Rajma is one of the most favourite dish in a North Indian household. Rajma curry is a red kidney bean curry that is a very popular dish in Northern India, especially in Punjab. Red kidney beans or rajma are cooked in warm spices, tomatoes and onions. The long hours of cooking imparts mesmerizing aroma and spell-binding flavour that you just cannot resist at one serving. Served hot along with plain rice or chapati.
Kidney bean or rajma is a must-have legume that is widely used in various traditional dishes in India and abroad. It takes its name from appearance and resemblance to colour of kidney beans. These nourishing legumes are procured from the herbaceous plant, scientifically termed Phaseolus vulgaris. Although native to Mexico and Central America, different varieties of these beans are extensively cultivated across the world, including in India.
It is my son Reyansh who gave this idea to make Spinach Based Rajma Curry. He generally loves tomato and onion based curries but not a spinach fan. Today when I told him that I am making his favorite Rajma curry he surprisingly asked me to add spinach in it. I was doubtful that he will not eat curry with spinach so, I made two curries – Tomato-Based Rajma Curry and Spinach Based Rajma Curry. Guess what? Reyansh likes Spinach Based Rajma Curry more. Happy Mommy 🙂
Tomato Based Rajma Curry is cooked in a tomato onion gravy enriched with Indian spices makes you ask for more. Rajma Masala is usually had with steaming hot rice along with lemony and spicy onion cucumber salad.
Spinach Based Rajma Curry is a north Indian delicious curry made with spinach and rajma. Rajma, or kidney beans, are a treasure trove of health benefits. It is an excellent source of dietary fibres, which help boost your digestive system and also keep your heart healthy. Spinach which is known as palak is a storehouse of iron. Together they make a delicious wholesome meal.
Rajma Curry ( Red Kidney Beans Curry) – Two Ways – Tomato Based Curry & Spinach Based Curry
Spices: Cumin – 1 tsp
Turmeric – 1/2 tsp
Coriander powder – 3 tsp
Red chilli powder – 1 tsp
Rajma masala- 1 tsp
Salt to taste
Whole Garam Masalas: Cinnamon stick – 1 inch Clove – 3 Black cardamom – 2 Bay leaf – 1
Put soaked Rajma with 2 cups of water, a pinch of salt, whole garam masalas and turmeric in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Divide boiled rajma into two equal parts ( 1 cup each).
Check to see the Rajmas are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
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.
Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds.
Allow to the seeds to crackle. 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.
Then add chopped tomato and cook until they’re soft. Now allow to masala to cool completely and then grind it into smooth paste.
Heat 2 tbsp oil in a same deep non-stick pan. Add red chilli powder (low heat) and add pureed onion tomato mixture. Mix it well.
Then add coriander powder, turmeric, rajma masala, salt, and cook until masala leaves oil on low heat.
After masala is prepared take out 1/2 cup of prepared masala (for spinach gravy) and keep it aside.
Tomato Based Gravy :
Take 1/4 cup (From 1 cup) of boiled rajmas on a plate. Gently mash them with a potato masher.
Now add mashed boiled rajmas in a prepared masala and cook for 3 minutes on the medium-low heat.
Now the remaining boiled rajma, one butter cube and mix them well. Close the lid and cook Rajma for 2-5 minutes on high heat.
Tomato based Rajma curry is ready to serve. Serve with plain white rice.
Spinach Based Gravy :
Heat 1 tbsp oil in a deep non-stick pan and add prepared onion tomato masala (1/2 cup).
Now add puree spinach, little salt and boiled rajma. Cook on low flame for 5 minutes.
Now add 1/2 cup water and cook on low flame for another 5 minutes. Do stir curry after every 1 to 2 minutes.
Switch off the flame and add one cube of butter. Stir it once. Serve hot with plain rice or paratha or chapati.