Restaurant-Style Spinach Chicken

Spinach Chicken (Palak Chicken – Ranveer Brar Style)

Vibrant, silky, and packed with flavor, this Spinach Chicken is comfort food at its finest. Made with fresh greens and warm spices, it’s a timeless dish that never fails to impress.

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Ingredients

For Blanching Spinach

• Spinach: 2 bunches

• Water: As needed

• Salt: ½ tsp

• Sugar: A pinch

• Baking Soda: A pinch

• Ice Water: For ice shock

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For Palak Paste

• Blanched spinach

• Coriander Leaves: ½ cup

• Green Chilies: 2

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For Chicken Marination

• Chicken: 500 g, medium pieces

• Salt: To taste

• Black Pepper: ½ tsp

• Kashmiri Chili Powder: 1 tsp

• Dry Fenugreek Leaves (Kasuri Methi): 1 tsp

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Curd Mixture

• Curd (Yogurt): ½ cup

• Turmeric Powder: ½ tsp

• Kashmiri Chili Powder: 1 tsp

• Coriander Powder: 1½ tbsp

• Cumin Powder: A pinch

• Ginger-Garlic Paste: 1 tsp

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For Cooking

• Ghee: 2–3 tbsp

• Oil: 1 tbsp

• Cumin Seeds: 1 tsp

• Green Cardamom: 1

• Cloves: 3

• Black Peppercorns: 4

• Onion: 1 large, finely chopped

• Tomatoes: 2, blended

• Dry Fenugreek Leaves: 1 tsp

• Water: As needed

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For Tadka

• Ghee: 1 tbsp

• Garlic: 3 cloves, grated

• Red Chili Powder: ¼ tsp

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For Garnish

• Ginger: ½-inch piece, julienned

• Black Peppercorns: Crushed

• Fresh Coriander Leaves: Chopped

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Method

1. Blanch the Spinach

• Boil water with salt, sugar, and baking soda.

• Add spinach and blanch for 1–2 minutes.

• Immediately transfer to ice water to retain color.

• Drain well.

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2. Prepare Palak Paste

• Blend blanched spinach with coriander leaves and green chilies into a smooth paste.

• Set aside.

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3. Marinate the Chicken

• Mix chicken with salt, pepper, Kashmiri chili powder, and dry fenugreek leaves.

• Rest for 15–20 minutes.

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4. Prepare the Curd Mixture

• Whisk all curd mixture ingredients until smooth.

• Keep ready.

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5. Cook the Masala

• Heat ghee and oil in a pan.

• Add cumin seeds, cardamom, cloves, and peppercorns.

• Add onions and sauté on medium flame until light brown.

• Add blended tomatoes and dry fenugreek leaves.

• Cook for 2–3 minutes until oil separates.

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6. Cook the Chicken

• Add the curd mixture and cook gently.

• Add marinated chicken and sear on medium flame.

• Add palak paste and mix well.

• Cook on medium flame for 15–20 minutes, adding a little water if needed.

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7. Prepare the Tadka

• Heat ghee in a small pan.

• Add grated garlic and sauté until aromatic.

• Add red chili powder and immediately pour over the curry.

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8. Garnish & Serve

• Garnish with ginger juliennes, crushed peppercorns, and fresh coriander leaves.

• Serve hot with naan, roti, or jeera rice.

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"Smooth, aromatic, and full of depth, this Spinach Chicken is a dish you’ll come back to again and again."

green recipes,North Indian,side dish for Paratta,

RECIPE CREDITS: Palak Chicken recipe | Chef Ranveer Brar

King Fish Mango Curry by Jaleelakamal

King Fish Mango Curry by Jaleelakamal

Hi Friends Please check blow link I have shared very easy king Fish Mango curry.

King Fish Mango Curry by Jaleelakamal

Ingredients 

King fish - 2 nos chopped - ginger chopped - garlic chopped - green chilli mango small cut into lenthwise chopped onion one no salt Fresh coconut milk - 1 cup or powder 5 tspn desolve in hot water water coconut oil fenugreek - 1/2 tspn curry leaves - 1/2 tspn fennel seed -1/2 red chilli powder - one tspn coriander powder - 1/2 tspn

கேரளா மாங்காய் கறி/Kerala Mango Fish Curry by Jaleelakamal

Method

Mutton Aloo salna/ Aloo Gosht Kurma/lamb potato Salna ( cooker method)

Mutton Aloo salna/ Aloo Gosht Kurma/lamb potato Salna ( cooker method)
Islamic Traditional Food/Marriage Recipe/ Muslim Marriage Menu
I participated in foodshala season 8 , 

unable to upload picture please click below link and see the recipe

Mutton potato Salna Cooker method
https://youtu.be/UgaDfJUhHMk

Mutton Aloo salna/ Aloo Gosht Kurma/lamb potato Salna ( cooker method)

Ingredients

Mutton - 400 gram

Tomato – 2 thinly sliced

Onion – 2 chopped

Ginger garlic paste - 1 1/2 tbspn

coriander powder - 1 tspn

Red Chilli powder - 1 1/2 tspm

Turmeric powder - 1/4 tspn

salt - 2 tspn ( to taste)

Curd – 100ml

Oil - 5 tspn

cinnamon - 1 inch size 1 no

clove - 2 nos

cardamom - 2nos

potato - 2 nos medium ( each potato cut into 4 pcs)

coconut - 1/4 cup

cashew nuts  5 nos

9.Mutton Potato Salna (cooker method) மட்டன் உருளை சால்னா https://youtu.be/UgaDfJUhHMk

Method

wash mutton and drain the water completely.

In a  bowl add curd, coriander powder,red chilli powder, salt, ,turmeric powder, green chilli, coriander leaves, mint leaves and mix well and add mutton pieces and marinate well.

In a pressure cooker ,heat oil add  cinamon, cardamom, clove when it splutter add sliced onion  and cook for 5 minutes.Allow to Brown in colour.

Then add ginger garlic paste and  stir  it well.  Keep in low flame. After the raw smell goes away, add chopped coriander leaves and mint leaves and stir it for 1 min.

Now add chopped tomato  and cook well

add marinated mutton mix to  it , and allow to cook in low flame for  5 minutes . Now add potatoes  mix it well and close the cooker lid  and leave  for 5 whistles.

In a mixer  add coconut and cashew nuts grind to  a smooth paste.

now after pressure releases  transfer mutton potato salna into a wide pan.Add ground coconut cashew paste  and required amount of water and  boil it for  5 to 10 minutes.

Mutton potato salna is ready to serve with bahara khana ,dalcha mutton fry or chicken fry and pappad ,pickle.

I participated in foodshala season 8 , and kept above recipe .

by

Jaleelakamal

Food blogger
foodshala magic entry

Potato Peas Masala

Bhaji is a dish,  with  It is a traditional breakfast dish in South India and  North India.. Most of  Indians   prefer  to have puri bhaji  for breakfast, for healthy version we can have with chapathi too.

(forgot to  post this recipe, old post in my draft (8 th may 2015)

How to make easy Potato peas masala without red chilli


Ingredients

10 Minutues pressure cooker recipe

Potato 200 gram
carrot - 25 gram
peas - 25 gram
chopped green chilli - 3 nos
salt - to taste
onion thinly sliced length wise - 2 no big

for tempering

oil - 4 tspn
mustard seeds - 1/2 tspn
channa dal - 1/2 tspn
curry leaves - few
grated or finely chopped ginger - 1/2 tspn
water - 1/2 glass

Method

wash and cut potato and carrots in to small cubes.

In a cooker add oil,mustard seeds, channa dal, curry leaves, onion ,   saute well till onion turns pink.
add all the veggies (potato, carrot,peas) toss well.

add green chilli, grated ginger,turmeric powder and salt toss well.

add 1/2 glass water and close the cooker lid and leave 3 whistle and switch off the flame.

after pressure releases open cooker lid and slightly mash it and cook for 2 minutes.
potato peas bhaji is ready to serve with chappathi,puri, roti and paratha.

very simple and easy side dish for morning or evening tiffin.
 tag:Puri bhaji(potato)  recipe/potato for puri/Aloo Bhaji

Onion prawns

Onion prawns

Very simple masala with prawn gravy, My most favorite side dish
Ingredients

Prawn – ½ kg

Chopped Onion – ½ kg

Chopped Tomato – 1 no

Ginger garlic paste – 1 tsbpn

Oil- 4 tbspn

Cinnamon – I inch size

Khasmiri red chilli -  1 tbspn

Salt – to taste

Turmeric powder – ¼ tspn

Method

Clean and divine the prawn.Add red chilli powder, turmeric , salt and little gg paste and marinates for 10 minutues.

Heat oil in a kadai and add cinnamon stick and

 Onions sauté and cook 5 minutes on low flame,

Add ginger garlic paste then stir it well until it’s raw smell goes off

Add tomatoes and green chili cook well until tomatoes turn mushy.

Add marinated prawn mix well all the masalas are well coated in prawn keep the flame very low and cook well about 15 minutes

In this onion prawns goes well with maida dosa and plain dal and chappathi parota

Prawn Recipes

Spicy Indian Dal Palak - Khaleejtimes Dubai

Spicy Lentil Meal /Spicy Punjabi Dal Palak/Spicy Indian Dal Palak
http://www.khaleejtimes.com/lifestyle/food

I am very Happy to tell you that  my recipe  - Spicy Lentil Meal - published in Khaleej Times News paper - Dubai 24.03.2017

Ingredients

Channa dal – 100 gram

Turmeric powder – ¼ tspn

Ginger – ½ tpsn chopped

Red chilli powder – ¼ tspn

Green chilli – 1 chopped

Ghee – 2 tspbn

Cumin – ½ tspn

Onion – 1 chopped

Red chilli podi – ¼ tspn

Salt – to taste

Palak  - 2 cup chopped

Yoghurt - 3 tbspn

Gram masala – ¼ tspn (cinnamon, cardamom, clove)

Method

1. Wash and soak channa dal in water for 5 to 10 minutes.
2. In a pressure cooker, add 2 cup of water chopped ginger, green chili and turmeric powder and dal. on a high flame, cook the pulses for 7 - 8 whistles, until the dal softens.
3. In separate pan heat ghee, Add chopped onion saute.  add cumin  red chilli powder and mehran dal masala.  Cook for  5 minutes
4. Add  to cooked dal 
5. Add curd and spinach, Stir and cook for three minutes on low flame.
6. Garnish with garam masala and serve with roti or rice.

Khaleej Times - 24.03.17
Friday Paper

Rajasthani Dal

Simple and easy dal
Recipe Source: Sanjeev Kapoor's Rajasdani dal

Ingredients


green gam split moong dal - 1/ 2 cup
bengal gram split  - 5 tbspn
ginger - 2 inch one piece
onion - one large
red chilliies = 3
salt to taste
turmeric - 1 tspn
ghee - 2 tbspn
cumin seeds - 1 tspn
asafoetida -  a pinch
red chilli pwd - 1 tbspn
dry mango pwd - 1 1/2 tpsn

Method
Wash and soak two dals together  in  3 cups of water
peel wash and finely chop ginger and onion remove stem and break red chilles into two
boil dals in 4 cup of water   adding salt to taste , turmeric pwd and ginger till cooked.
heat ghee in a pan add cumin seeds asaeotda and red chillies to the ghee as cumin seeds begin to change colour , add onion cook till onion turns light brown
add red chilli powder and cooked dal to this add half a cup of water and bring to a boil
reduce heat and simmer for ten minutes
add amchur and stir ti mix well.
serve hot with roti or plain rice


sending this to srivall's ccc challenge March 2017

 






 

Restaurant Style Boneless Fish Curry

Boneless Fish Curry

 Boneless fish gravy for kids, I tasted this fish curry in Pakistani Restaurant, Dubai.

Dori fish - 300 gram  ( you can use any boneless fish)

olive oil + butter - 3 + 1  tbspn

onion - 1 big

tomato - 1 medium

curd - 2 tbspn

ginger garlik paste - 1 tspn

cumin powder - 1 tspn

Chilli pwd - 1/2 tsp

crushed red chilli  - 1/2 tspn

garam masala pwd - 1/2 tspn

coriander leaves - chopped 2 tspn

green chilli - chopped 1 no

for marinate

red chilli pwd - 1/2 tspn

lemon juice - 1 tbspn

salt - to taste

ginger garlic paste - 1/2 tspn

Method

Marinate the fish with above masala for 10 to 15 min

In a pan add 1 tbspn oil fry onion and remove from the stove cool it.

grind onion and tomato smooth paste.

In the  same pan add more2 tbspn oil and fry the marinated fish and keep aside.

in a same oil add ground paste and add curd

 saute well add chilli pwd, crushed red chilli, cumin pwd, salt and mix well add enough water  and keep the flame very low cook above 5 min  till oil  separate.

now add fried fish, and cook 5 min, finally add coriander leaves, green chilli and garam masala mix well and transfer to a serving bowl.

Tag: Paleo diet Recipes,Fish Curry with out bone, Boneless Fish curry

I am sending this to Srivalli's CCC Challenge group - April 2016.

Poricha Kari - Mutton Dry Fry - 403

Poricha Kari is ( Dry mutton fry) very good side dish for dal with plain rice and paratta,chapathi, roti, nan.

Traditional Muslim Home Recipe very easy to prepare.

Porisa Kari - Muton Dry Fry

Ingredients

mutton - 1/2 kg

red chilli powder - 1 tbspn (Aachi Red chilli pwd or home made fresh chilli powder)

ginger garlic paste - 1 tbspn

tomato - 1 no

salt - to taste

lemon - 1 tbspn

coriander leaves

cinnamon stick - half inch

oil - 3 tspn

Method

Wash the mutton and strain water completely.

in a bowl add mutton chopped tomato, gg paste, salt,red chilli powder,salt mix well marinate for 5 to 10 minutes.

Transfer the mutton into pressure cooker close the lid and leave 4 to 6 vessel.

After pressure release boil the mutton until mutton absorbs all the water .

In separate pan heat oil add cinnamon stick and add cooked mutton and roast it nicely.

Finally sprinkle the lemon juice and coriander leaves mix well.

Transfer the mutton fry into serving plate.

We can roll it with Bread, chappathi or eat it with rice and dal. This is the perfect dish which can be packed while travelling or as lunch for children's.

Even bachelors also can cook it easily

Recipe : 403