Quick and Easy Spinach-peanut stir fry (Palak and peanut stir-fry)

Quick and Easy Spinach-peanut stir fry (Healthy Indian Palak Recipes)

 Quick and Easy Spinach-peanut stir fry (Healthy Indian Palak Recipes)

Spinach or palak is a powerhouse of nutrition and is an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2.

This is a quick and easy recipe that is my go-to when I’m in a hurry or when I’m just feeling too lazy to make an elaborate dish with palak/spinach. I call it my ‘Lazy spinach stir-fry’ which I make often as everyone seems to love it and I never have any leftovers now matter how many bunches of palak I use to make this.

Ingredients for the Easy Spinach and peanut stir-fry:

Spinach/Palak: 2-3 bunches (washed, dried and chopped into small pieces)

Roasted peanuts: 1 big handful (crushed coarsely)

Red chili flakes: 1-2 tsp (or as per heat tolerance)

Olive oil/Ghee/ Coconut oil: 1 tbsp

Garlic: 5-6 cloves (finely chopped)

Salt: to taste

Lime juice: a dash

Method:

1. Heat the oil in a kadai, add the chopped ginger. Then add the red chili flakes and the chopped spinach leaves and saute on high heat till the water evaporates.
2. Keep stirring and switch off the kadai when the spinach is wilted. Switch off.
3. Mix the crushed roasted peanuts and salt.
4. Add a dash of lime and mix.
5. Serve the easy spinach and peanut stir fry as a side to rice and dal.

Thank you all for your support and feedback.

By popular demand, we are NOW OFFERING ONLINE DIET CONSULTATIONS: Customized Indian Diet Plans

Indian Weight Loss Diet, Indian Diabetic Diets, Indian Diets for PCOS, Indian Low Carb Diets and many more diets at our brand new website: JOIN NOW
MY INDIAN DIETITIAN: www.myindiandietitian.com

Low calorie Creamy Palak Paneer

Creamy Palak Paneer (low-cal version)

Here's a low-fat version of Creamy Palak Paneer:
Ingredients:

• Palak: 4 big cups or 250 gms
• Tomatoes: 2 big
• Garlic: 4nos.
• Ginger: 1"piece
• Green chilies: 2-3 (or according to taste)
• Paneer: 250gms (cut into cubes)
• Skim milk: 1 1/2 cups
• Whole wheat flour: 1 tbsp
• Cumin seeds: 1tsp
• Hing(asafoetida): a pinch
• Bay leaf: 1
• Turmeric powder: 1/2tsp (or 1 tsp curry powder)
• Coriander powder: 2tsp
• Red chili powder: 1-2 tsp
• Garam masala: 1/2 tsp
• Salt: to taste
• Oil: 3tsp

Method:

1. Puree the tomato along with the garlic and ginger.
2. Bring some water to boil and then blanch the palak leaves for 3-5 minutes. Take out the leaves and puree when cool.
3. Heat the oil in a saucepan, add the bay leaf and cumin seeds, when they start to brown add the hing.
4. Then add the tomato puree, garam masala, coriander powder, red chili powder, turmeric/curry powder and stir fry till you see the oil separating out.
5. Then add the palak puree and mix well.
6. Cover and cook for 10 minutes stirring in between.Add salt to taste.
7. Mix the wheat flour in the milk and add to the saucepan. Mix well and then cover and cook for about 5mins.
8. Add the paneer pieces and mix. Cover and cook for another 5-6 minutes while stirring gently in between.

Serve the creamy palak paneer with phulkas or plain rice and dal.

Note: You can further reduce the fat content of the dish by making your own paneer from low-fat or skimmed milk. Tofu can be used as a substitute for paneer for those who want a vegan recipe and it tastes equally good!