Chana Dal with Spinach and Tomato (Saag-Tamatar wali Chana Dal) recipes - Side dishes

Author: Joseph Beard  

Sometimes spinach is cooked by itself, and sometimes with other greens such as mustard greens and fenugreek greens. Note: few restaurants use fresh greens or fresh paneer.

Spinach with Dill (Dakhini Saag)

Spinach with Dill (Dakhini Saag)
Adapted from Vegetarian India by Madhur Jaffrey, who credits the Taj Falaknuma Palace hotel in Hyderabad. We reviewed the book in 2015. If you use pre-washed organic baby spinach, this comes together in a snap.
Provided by: Recipe from Madhur Jaffrey; adaptation and headnote by Leslie Brenner
Yields: 0 servings
Cuisine: Indian
Number of ingredients: 12
Ingredients:
  • 1 pounds, 3 ounces spinach
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon whole cumin seeds
  • 1 medium onion, peeled and cut into fine half rings
  • 3 good-sized cloves garlic, peeled and finely chopped
  • 2 tablespoons finely chopped fresh dill
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1/4 to 1/2 teaspoon nice red chile powder
  • 2 tablespoons finely sliced scallions (white part only)
  • 4 tablespoons peeled and finely diced tomatoes
How to cook:
  1. Bring a large pot of water to a rolling boil and drop in all the spinach. As soon as all the leaves have wilted, drain them in a colander and run cold water over them until cool enough to handle. Squeeze out most, but not all, of the water, then chop the spinach finely and set aside.
  2. Put the oil and butter into a medium-large sauté pan and set over medium heat. When the butter's melted and the oil is hot, add the cumin seeds and let them sizzle for 10 seconds. Add the onions and sauté for three to four minutes. Add the garlic and sauté for another two minutes. Lower the heat to medium-low, then add the chopped spinach, dill, salt, turmeric and chile powder. Mix well, raise heat back to medium and cook for two minutes. Add the scallions and diced tomatoes. Stir and cook for another two minutes.
Notes: Madhur Jaffrey Onion Bhaji Recipes, SAAG BHAJI RECIPE MADHUR JAFFREY - IMPRELUTION.COM Saag Aloo | Indian Recipes | GoodtoKnow by Madhur Jaffreyserves 6-8 One 2½" piece fresh ginger, peeled &

Chana Dal with Spinach and Tomato (Saag-Tamatar wali Chana Dal)

Chana Dal with Spinach and Tomato (Saag-Tamatar wali Chana Dal)
This vegetarian chana dal recipe from Madhur Jaffrey is a treat. The colourful tomatoes and earthy spinach are coupled with cumin seeds, curry leaves and red chillies.
Provided by: Madhur Jaffrey
Yields: 6 servings
Cuisine: Indian
Number of ingredients: 16
Ingredients:
  • 285g/10oz chana dal, washed in several changes of water and drained
  • ½ tsp ground turmeric
  • 1½ tsp salt
  • 3 tbsp ghee (clarified butter) or olive oil or peanut oil, or a mixture of ghee and any oil
  • ⅛ tsp ground asafoetida
  • ½ tsp whole brown mustard seeds
  • ½ tsp whole cumin seeds
  • 1-2 dried hot red chillies
  • 7-8 fresh curry leaves
  • 1 large onion (225g/8oz), peeled and chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1½ tsp peeled and finely grated fresh ginger
  • 2 good-sized tomatoes (about 285g/10oz in all), peeled and chopped
  • 140-180g/5-6oz well-washed spinach, chopped (see introduction above)
  • ¼-½ tsp nice red chilli powder (optional)
  • Freshly ground black pepper
How to cook:
  1. Put the dal in a medium pan along with 1.2 litres/2 pints water. Bring to the boil, skimming off the froth as it rises to the top. Do not let it boil over. Stir in the turmeric, cover partially, lower the heat and cook for 1¼ hours. When done, mix in the salt.
  2. While the dal cooks, heat the ghee and/or oil in a small, preferably non-stick frying pan and set over a medium-high heat. When hot, add the asafoetida and, a second later, the mustard seeds. As soon as the seeds start to pop, a matter of seconds, add the cumin seeds. Stir for 5-6 seconds, then add the red chillies and fry until they darken. Throw in the curry leaves, stir once and add the onion. Sauté for about 7-10 minutes, or until the onion starts to brown.
  3. Add the garlic and ginger and stir for another 1-2 minutes. Now add the tomatoes and stir for 5-6 minutes, until they soften, mashing them down with the back of a wooden spoon as you do so. Add the spinach and 120 ml/4 fl oz water. Stir and bring to a simmer. Cover and cook gently for 10-12 minutes, or until the spinach wilts and is very soft.
  4. When the dal has finished cooking, add the spinach mixture and stir well. Check the seasoning and add the chilli powder if you need it. Grind black pepper over the top. If the dal feels too thick, you can stir in a little water.
Notes: Madhur Jaffrey Saag Aloo Recipes, Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins. Stir in 500g

Jaffrey's Homemade Indian Cheese With Spinach

Jaffrey's Homemade Indian Cheese With Spinach
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian." Known in India as "Saag Paneer." This comes from Punjab, eaten with whole wheat rotis (flatbreads) through the winter when spinach is plentiful. Sometimes spinach is cooked by itself, and sometimes with other greens such as mustard greens and fenugreek greens. A few green chiles are always thrown in, partly for their heat and partly for their vitamins. The mixture is cooked until buttery soft and lightly mashed, almost churned, with a special wooden masher not dissimilar to the Mexican implement used to froth up milk. A medley of tomatoes, ginger, and onions is then sauteed separately and added to the greens. Paneer is thrown in only for the last 5 minutes of cooking. Fresh or dried fenugreek greens are optional; if using fresh, take the leaves off the stalks and wash them well. Note: few restaurants use fresh greens or fresh paneer. Many use a jalapeno for the hot green chile.
Provided by: KateL
Total time: 61 minutes
Cook time: 35 minutes
Prep time: 26 minutes
Yields: 5 servings
Number of ingredients: 14
Ingredients:
  • 2 quarts rich whole milk
  • 3 -4 tablespoons distilled white vinegar
  • 1 3/4 lbs fresh spinach, trimmed, washed, and coarsely chopped
  • 2 tablespoons dried fenugreek leaves (see recipe description) (optional) or 2 -3 handfuls of fresh fenugreek leaves (see recipe description) (optional)
  • 1 fresh hot green chili pepper, coarsely chopped
  • 1 teaspoon cornmeal
  • 3 tablespoons peanut oil or 3 tablespoons canola oil
  • 1/4 cup onion, finely chopped
  • 1 1/2 by 1-inch fresh ginger, peeled and finely grated to a pulp
  • 1 cup tomatoes, finely chopped
  • 1 1/4 teaspoons salt
  • 1 1/2-2 teaspoons ground roasted cumin seeds (Put a few tablespoons of cumin seeds in a small cast-iron frying pan over medium-high heat, stirred )
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cinnamon
Nutrition:
  • Calories: 454.6 calories
  • Fat: 26.9 grams
  • Saturated Fat: 11 grams
  • Cholesterol: 48.8 milligrams
  • Sodium: 1097.5 milligrams
  • Carbohydrate: 35.1 grams
  • Fiber: 5.4 grams
  • Sugar: 27.7 grams
  • Protein: 21.9 grams
How to cook:
  1. PANEER:
  2. Put the milk in a large, heavy pan and set over medium-high heat.
  3. Meanwhile, place a colander in the sink and line it with a clean dish towl or 3-4 layers of cheesecloth at least 24 inches square.
  4. When the milk begins to boil, turn the heat down to low. Quickly add 3 tablespoons of the vinegar and stir. The mixture will curdle at this point, the thin, greenish whey completely separating from the white fluffy curds. If this does NOT happen, add the remaining tablespoon of vinegar and repeat the process.
  5. Empty the mixture into the lined colander. Most of the whey will drain out.
  6. To make small patty: allow most of the whey to drain out of the colander. As soon as the curds have drained, gather up the ends of the cheesecloth and twist to squeeze out as much water as possible. You will now have a round bundle and a well-twisted section of cloth just above it, which you can tie firmly with string or just leave tightly twisted.
  7. Lay the cloth and its contents on a flat board set in the sink. Flatten the bundle into a pastry shape, making sure that the twisted section or knot holds the cheese in place. This section can be folded over to one side. Put another board on top of the patty. Now put a 5-pound weight on the patty and press for 3-4 minutes. The cheese is now ready. It may be unwrapped, covered with a clean, damp cloth, and kept in the refrigerator for 24 hour but is best if used immediately.
  8. Cut Paneer into 1 x 3/4-inch cubes. Set aside until last step in recipe.
  9. SAAG:
  10. Bring 1 cup of water to boil in a large pan. Put in the washed spinach, dried or fresh fenugreek leaves, if using, and green chile. Cover the pan and cook gently for 25 minutes.
  11. Now mash the spinach with a wooden masher or potato masher until you have a coarse puree. (You can blend the spinach in a blender but that texture is too fine for Jaffrey's taste.) Blend in the cornmeal and cook gently for another 5 minutes, stirring now and then.
  12. In a separate frying pan, heat the oil over medium-high heat. When hot, add the onion and stir and fry until it begins to brown.
  13. Add the ginger and stir once or twice, then add the tomatoes and cook over medium-low heat for 10 minutes, or until the texture thickens and the color of the tomatoes intensifies.
  14. Stir the tomato mixture into the spinach mixture, then add the salt, roasted cumin, cayenne, and cinnamon and stir to mix.
  15. Cook gently for 5 minutes.
  16. Finally, add the cubed paneer, stir gently, and cook, covered, on low heat for 5 minutes. Serve hot.
Notes: Madhur Jaffrey's Spinach with Dill (Dakhini Saag) recipe, Ingredients · 1 pounds, 3 ounces spinach · 2 tablespoons olive oil · 2 tablespoons unsalted butter · 1/4 teaspoon whole cumin seeds · 1 medium onion, peeled and cut

Spinach with Tomato (Saag)

Serve this with flatbreads, beans and yogurt relishes.
Provided by: Food Network
Yields: 6 servings
Cuisine: asian
Number of ingredients: 8
Ingredients:
  • 1/4 cup peanut or canola oil
  • 1 to 2 hot fresh green chiles, very finely chopped
  • 2 medium onions, peeled and very finely chopped
  • 3 garlic cloves, peeled and very finely chopped
  • 1 ripe tomato (4 ounces), peeled after dropping into boiling water for 15 seconds, and then peeled and finely chopped
  • 3 pounds spinach, cut crosswise into very fine strips
  • 1 teaspoon salt, or to taste
  • 1 teaspoon garam masala
How to cook:
  1. Put the oil in a large, wide pot and set over medium-high heat. When very hot, put in the chile, onions and garlic. Stir and fry until the onions turn medium brown. Add the tomato. Stir and fry for 2 minutes. Now put in the spinach and salt. Cover, allowing the spinach to wilt. Stir, turn the heat to medium, cover again, and cook for 25 minutes. Uncover, add the garam masala, and stir. Cook, uncovered, another 5 to 6 minutes, or until almost no liquid is left is left at the bottom of the pan. Turn up the heat during this period, if needed.
Notes: Homemade Chicken Saag Recipe: Tips for Making, Ingredients · 4 tablespoons ghee or vegetable oil, divided · 4 green cardamom pods, crushed · 1 tablespoon whole coriander seeds · 1 medium onion,
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