Paalak Paneer


This is one of those really quick recipes that tastes really good.

You Need:

  • About 300 grams or so of spinach leaves and stems.
  • 200 grams of soft paneer.
  • One small onion.
  • One inch piece of ginger.
  • A teaspoon each of cumin, coriander seeds and onion seeds.
  • Two heaped tablespoons of fresh cream.

Prepare this recipe in the following sequence to save time. Think of it as an assembly line in your kitchen and you are the robot.

Put about one liter of water to boil. While its getting heated, wash the spinach and keep them in a big vessel. Empty the boiling water on the spinach.

Finely dice the onion and ginger.

Drain the hot water and let the spinach sit in a colander.

In a pan heat some oil, saute the onion, ginger, cumin, coriander seeds and onion seeds. Use medium heat. When the raw smell is gone, put them in a blender. Let them cool for sometime.

Cut the paneer into small pieces.

By now both the onions and the spinach have cooled down. Blend them into a smooth paste.

Saute the paneer in oil. When they are slightly browning. Add the blended spinach paste. Mix well. Season with salt. Add in the fresh cream. Cook down till its all mixed in and looks and tastes creamy and tasty.

Enjoy with roti’s.

Spinach & Egg Sandwich

You need:

  • Garlic Bread sliced horizontally.
  • A teaspoon of mayonnaise spread on the inside part of the sliced bread.
  • An omelette folded to fit the bread.
  • A tomato slice.
  • Sauteed Spinach. Simply toss in the cleaned stems and leaves into hot butter. Cook till it’s wilted. Any excess water left in the pan can be discarded. Don’t waste your time trying to dry it up.

Assemble everything and enjoy.

Spinach & Chicken

You Need:

  • A chicken breast, preferably without bone and skin. Sliced into one centimeter thick rings.
  • Spinach, chopped up.
  • A teaspoon of either garlic or ginger+garlic paste.

Heat oil. Saute the garlic paste. When the raw edge is gone, spread out the chicken. Medium heat. When the color has become white for more than 3/4th of the chicken, turn them around. Place spinach on top.

Cook covered for about ten minutes on low heat. Open and move to high heat. Dry up all the released moisture.


Season with salt and pepper, but test before you add anything. Spinach has a bit of saltiness in it. That is almost enough for this very simple dish.

Super Green : Broccoli and Spinach


You Need:

  • A head of broccoli, chopped up. Not cut into florets but awkwardly chopped up. This will help you mix them much better.
  • Spinach, chopped up.
  • Toasted Seeds like melon, flax etc.
  • Butter.
  • 2 tablespoons of Fresh Cream.
  • Seasoning mix.

Melt butter and saute spinach in it. Cook them on high heat till they wilt and stop releasing water. Add the broccoli. Reduce heat to low. Cook covered for about 7-8 mins. Open. Add some butter and cream. Mix well till everything is coated. Season with dry herbs and garnish with toasted seeds.

Enjoy a bright green load of goodness.

One Pot Barley Meal


One of my favorite activities is reading. I just finished a brilliant book called, “Sapiens: A Brief History of Humankind” by Yuval Noah Harari. I knew Barley was one of the first domesticated grains in the world. But had no idea that it was also used as a currency in the ancient world. It certainly makes sense. Its a very hardy crop and the grain has a really long shelf life. Its also very healthy and can be used in many different ways. This is a simple recipe that is full of goodness and bursts with earthy flavors.

You Need:

  • One cup of Barley, washed and soaked in water for about 30 mins.
  • 250 grams of Mutton.
  • 3 Large onions sliced really thin.
  • Butter and Oil.
  • Spinach or Basella, chopped up.
  • A large Egg Plant, cut into small pieces.
  • 1 teaspoon ginger garlic paste.
  • A little cardamom, star anise and cloves.
  • 3 whole green chilies.
  • A teaspoon of turmeric.

Heat butter and oil in a pressure cooker. Saute the cardamom, star anise and cloves. Fry onions in this till they are reduced in volume by more than half and are almost golden. Season with salt. Add the green chilies, turmeric and ginger garlic paste. When the raw edge is gone add the meat. Saute till its all white and then add enough water to cover everything. Pressure cook on high for a whistle and then simmer for about 10-12 minutes.

Open cooker and add the barley, greens and egg plant. You may need to add some more water. Everything must be almost covered in water. Pressure cook for one whistle. Let the pressure fully subside before you open the cooker. You may need to stir and cook on high heat to get the right consistency. Leave it a little wet. As it cools the barley will absorb a lot of the water.

Enjoy a scrumptious one pot meal.



Spinach Eggs

You need

  • Spinach, cut into thin long strips.
  • Butter
  • Garlic paste
  • 3 Eggs

Melt butter, add Garlic paste. It will take it just a minute to cook. Take a little spinach and rub it into the garlic paste. Add in all the spinach. Cook between medium and high heat. Use a silicon spatula. Keep squeezing the spinach to force out all the water.

When it’s dry, season with salt and remove.

Add butter in the pan. Most people like to beat eggs in a bowl and then add to the pan. But that is a pale yellow liquid with no texture.

Instead on the moderately hot pan add the eggs. Make a tiny slit on the yolks. Swirl the pan around. The result will have a much better look and texture.

When the yellow starts setting, place the spinach in a line. Flip the corner to cover the spinach.


Spinach with Tomatoes

You need:

  • Three bright tomatoes, quartered.
  • One roughly chopped capsicum.
  • Spinach.
  • A little butter.
  • 100 gms of any fast cooking protein. I used chicken but you can use paneer, tofu or prawns.

Heat oil. Fry the tomatoes and capsicum. Season with salt to reduce the time it takes to soften them.

Let them cool and blitz them in a blender.

In the same pan, add butter and deglaze it. Toss in the protein and brown the edges. Add spinach and after it has wilted add the puree.

Cook till the consistency is just right.