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Spinach (Palak) is very nutritious and good for health. It is a very good source of iron. My daughter likes this green chappathi  and you can have this with any type of vegetable curry. We had this with bhindi masala and it tastes great. If you are one of those amateur cooks who do not even know how to make normal chappathis, then watch this video first

Ingredients

1. Palak (spinach) – 1 bunch
2. Wheat Flour – 1 cup
3. Turmeric powder – 1 tsp
4. Red chilly powder – 1 tsp
5. Asafoetida – 1pinch
6. Curd – 2tbsp
7. Oil– 2tsp
8. Salt
9. Oil – for frying 

Preparation

1. Remove stalks of spinach and wash thoroughly. Blanch spinach till it wilts(shrinks and turns darker green). Drain and let it cool and then grind it into a fine paste.
2. Add Turmeric powder, red chilly powder, asafoetida,curd and salt to the flour and mix gently using hand.
3. Finally add spinach paste to it. Knead well into a smooth and soft dough.
4. Keep covered with a damp cloth for 30 minutes.
5. Divide dough into equal sized balls.On a floured board roll a ball of dough into a flat round circle.
6. Heat a griddle and fry till both sides are medium brown.
7. Serve with curry and use pickle to make it more yummy.

Baby corn in Palak Gravy

Ingredients

1. Spinach(palak) – 2 bunch
2. Baby Corn – 10
3. Onion(chopped) – 2
4. Ginger-garlic paste – 1 1/2 tbsp
5. Tomato – 2
6. Green chilly(chopped) – 3
7. Cumin(jeera) powder 1/4 tsp
8. Red chilly powder – 1 tsp
9. garam Masala powder – 1/2 tsp
10. Cashew nuts – 5
11. Salt
12. Oil

Preparation

1. Soak cashew nuts in warm water and grind it to a fine paste.
2. Clean and blanch spinach .make a paste of it.
3. Heat oil in a pan. Add chopped onions,ginger garlic paste,green chilly and saute well
4. Add tomato paste and red chilly powder to it and mix.
5. once it is done add spinach paste,cumin powder,garam masala powder, salt to it add boil with required amount of water.
6. once it starts boiling, add baby corn to it .cover and cook for 5 minutes.
7. once gravy becomes dry add cashew nut paste to it and boil again for 5 more minutes on low flame.
8. Serve with roti.

Recipe courtesy:Lakshmi Nair

Ingredients:

1. Spinach(palak) – 2 bunch
2. Toor Dal – 3/4 cup
3. Onion (big) -2
4. Sambhar powder – 1 tbsp
5. Tomato (medium,chopped) – 2
6. Coconut Oil – 1 tbsp
7. Mustard seeds – 1 tsp
8. Dry red chilly – 2
9. Fenugreek seeds – 1/4 tsp
10. curry leaves – 2 sprigs
11. water
12. Salt
13. Coconut milk – 1/2 cup

Preparation:

1. Pressure cook toor daal,spinach,chopped tomato,sambhar powder,salt and required amount of water.
2. Once it is done, open the lid and add coconut milk( or you can add coconut paste) to it and bring it to boil.
3. Heat oil in a pan.splutter mustard seeds,red chilly,fenugreek seeds,curry leaves and add it to the curry.
4. Serve with rice.

Thank you Vijaya of Dailymeals for passing me this award.

Iam passing this award to

Seena of simple and delicious

LG of Tasteof mysore

Bharathy of spicychilly

pravs of simplyspicy