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Lamb Spinach Curry/ Saag Gosht

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LAmbSpinach Curry-12Forget about the rich and creamy restaurant styled curry we’re all accustomed to! This is Insanely delicious & super easy.

I made this long back and never got some time to post it, thought would post it this week. I made this for my friends who gave a visit to my place. It is a classic lamb spinach curry. One of my friends before few months asked me to try the combination of lamb and spinach as she heard that it is one of the ultimate combo. I tried it and I totally agree, the whole house was full of beautiful aroma and that spinach gave the lamb a perfect taste. And there is no cream, milk or anything to this. It is just so simple to make that you would make this even on a weekday and you can make your week more happening! 🙂

Try having this with some plain rice; no one would stop with one bite on this cold weather. It’s so relaxing when you have this for a weekend lunch. Feel free to cut the chilli powder by half if you can’t take spicy food. And also you can replace the lamb by mutton. When all the lamb curry is over, take some plain rice mix it in the same pan and have it right away. oHHHH!! Darling & Delicious! You can have this with plain rice, ghee rice, rasam/sambar, or roti,naan, paratha, parotta.

I make different styles of lamb each time and I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on preparing the same one.  We have thousands of recipes to try in every cuisine.    I made this with rasam one day. It is one of the finest spicy recipes. If you are making it for the first time, try to taste as you make to adjust to your spice level. This recipe was spicy, tasty and flavorful. The authentic method of preparing this recipe is by pureeing spinach, but I liked to make it this way.

I would say normally Mutton and lamb recipes are a treat to any Non Vegetarian food lover.

Other favorite Lamb/Mutton Recipes:  Restaurant style lamb biryani, Lamb pepper curry Roast, Kadai Ghost/Lamb Curry, Spicy Honey Garlic Rack of lamb, Mutton sukka, Ambur Mutton Biryani.

Other favorite spinach recipes: Palak paneer/ spinach paneer curry, Spinach peach balsamic salad, saag aloo capsicum/ spinach potato pepper curry, spinach garlic curry, spinach with lentils/keerai moolaigootal, Pasta baked in spinach creamy rose sauce.

LAmbSpinach Curry-11

5.0 from 1 reviews
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Lamb Spinach Curry/ Saag Gosht
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Lamb – 500g, cleaned and cut into small pieces ( I used shoulder)
  • Oil – 3 tbsp
  • Mustard seeds – ½ tsp
  • Cumin seeds/ Jeera – 1 tsp
  • Red Chilli – 2, broken
  • Curry leaves – 1 sprig
  • Onions & shallots (mixed)– 2 cups, chopped finely
  • Tomatoes – 1 cup, chopped finely
  • Green chillies – 2, chopped finely
  • Garlic – 6, chopped finely
  • Ginger – 1 inch, chopped finely
  • Turmeric powder – 2 tsp
  • Chilli powder – 1 ½ tbsp
  • Coriander powder – 1 tbsp
  • Cumin powder – 1 tbsp
  • Spinach – 2 cups, chopped ( can add pureed spinach too)
  • Sugar – a pinch
  • Lime juice – 2 tsp
  • Coriander leaves – to garnish
  • Salt – to taste
Instructions
  1. In a cooker, add the lamb, 1 tsp of turmeric powder,little salt and water just to cover the lamb and not more. Close the pressure cooker, keep it in medium flame for 5-6 whistles till lamb is cooked well. Switch off and keep it aside. You can just cook the lamb with some more water in medium-low flame covered for 35-40 minutes if you don’t have pressure cooker.
  2. In a pan, heat oil and add mustard seeds. When it crackles, add cumin seeds and red chillies, curry leaves, when it changes color, add the onions, green chillies garlic, ginger ,little salt and sauté till golden brown.

  3. Now add the tomatoes, 1 tsp of turmeric powder and fry till it is mushy.
  4. Add the chilli powder, coriander powder and cumin powder. Saute them till they ooze out some oil on sides. Then add the spinach, lime juice, sugar and mix well for few seconds. (lime juice helps in absorption of iron from spinach).

  5. Add the cooked lamb with ¾ cup of water (use the broth from the cooked lamb). Mix well and let all the mixture get cooked together till they leave some oil on top and let the water evaporate. Do not cover it (Spinach will lose its color). Check salt at this stage and add it if needed.

  6. Finally garnish with coriander leaves and serve with hot rice.
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Palak Paneer/Spinach with Indian Cheese

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PalakPaneer-7nameDelicious creamy Indian spinach with cubes of cheese – takes only 30 minutes to make.

A scrumptious curry where Paneer is immersed in a thick sauce based on pureed spinach, garlic and ginger. Do you know the difference between saag paneer and palak paneer. Saag is a generic name for cooked and pureed greeny leafy vegetables like mustard greens( mainly used for saag ), fenugreek leaves, kale, spinach, mint leaves and so on. Palak means just palak, I mean spinach :D. saag will give a strong pungent flavor and some what bitter taste. Many people and many resturants confuses with palak and saag. Its hard to get saag here , so I made this palak paneer.

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Spinach and cream goes really well. I add spinach,garlic and cream to my pasta and it will just change your life. You can even use-frozen spinach or fresh ones. Or you can use half fresh and half frozen. Paneer is one of my favorite recipes as I always say. It’s a treat to vegetarians when it comes to Indian food.

Get yourself naan, paratha, parotta or some basmati rice.

Other Paneer recipes: Methi malai Paneer, Paneer Makhanwala, How to make homemade paneer, Paneer Biryani, Matar Paneer, cashew paneer

Vegan note: Replace paneer with tofu, ghee/butter with oil and cream with yogurt.

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Palak Paneer/Spinach with Indian Cheese
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Cinnamon – 1 small stick
  • • Cardamom - 3
  • • Bay leaf – 1 small
  • • Cumin seeds/Jeera – 1 tsp
  • • Turmeric Powder – ¼ tsp
  • • Chilli powder – 1 tsp
  • • Onion – 1 medium, finely chopped
  • • Tomato – 1 medium, finely chopped
  • • Cilantro – 1 tbsp, chopped
  • • Green chillies – 5
  • • Garlic – 5
  • • Ginger – 1 inch
  • • Fresh spinach – 250 grams
  • • Paneer – 250 grams
  • • Cream – 3 tbsp
  • • Oil or ghee or unsalted butter – 2 tbsp
  • • Kasuri methi leaves – 1 tbsp, crushed
  • • Garam masala powder – ½ tsp

    To garnish:
  • • Cilantro – 1 tsp
  • • Cream – 1 tsp
  • • Garam Masala - a pinch
Instructions
  1. Heat the oil in a large skillet over medium heat. Add cinnamon, bay leaf, cardamom and cumin seeds. When their color changes, add the onions, garlic, ginger, chillies and sauté them until soft.
  2. Then add the tomatoes, salt, turmeric powder and sauté until everything is well mixed and it is mushy. It takes about 5 -7 minutes

  3. Wash the spinach, cilantro and add to it and sauté for 3-5 minutes till they shrink.
  4. Remove the bay leaves. Transfer the mixture to a blender and pulse it few times till they are smooth but not pureed.

  5. Add a tbsp. of butter (if vegans add oil), return the mixture to the skillet, and add the garam masala, crushed methi leaves and chilli powder and sauté well. And add the cream and water to it.
  6. Now add the paneer and cover and simmer for 5-6 minutes till the flavors get into the paneer.
  7. Switch off and Garnish with coriander leaves, garam masala and cream.
Notes
1. You can fry the paneer lightly on butter.

2. You can even use the frozen spinach for this recipe.
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Goes really well with peas pulao, veg fried rice, naan,paratha or parotta.

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Spinach with Lentils/ Keerai Molagootal

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KeeraiMolagootal-7name

Simple and flavorful dish with spinach, lentils and coconut!

Spinach as we all know is really rich in iron, vitamin A, B and C and very healthy so I try to include them as much as I can. I like them even raw :D! But I can’t have a whole cup raw. But surely I can have half a cup.I used the normal spinach, but I guess the authentic recipe includes manathakali keerai. So, if you could get it, you could use that. In India, We have so much of varieties of spinach like mulai keerai, paruppu keearai, thandu keerai, aria keerai and the list goes on. I always wanted to cook with that. When I went to India, I wanted to make some recipes there, click pictures and come. But I never got some time for that. I mainly wanted to make recipes with spinach and tender coconut. Wanted to make tender coconut kheer ( elaneer payasam), tender coconut idli and so on.

KeeraiMolagootal-9

Molagootal is a dish form kerala, I made them long back before 3 years, wanted to make it again last month.  It is very simple and flavorful dish, full of nutrients. It is great food for both yound and old. This way we can include both lentils and spinach into our food. Molagootal can be even made with mixed vegetables like winter melon, pumpkin and even broccoli.  Most kerala recipes include coconut. Some say it is good for health and some say it is not. So, I try not including coconut always into my recipes. But some dishes it is a must 😉 and I do include them. This recipe is very easy to make. It is just the name 😉 which sounds difficult. I made this with some spicy baked cauliflower bites and steamed rice. You can use any kind of lentils.

I used this vessel of mine to place and take pictures, where my mom got this from India in October, but she taped it with keeping some pot or something inside. So, I have this brown tape everywhere. Do not think 😉 it’s my food that it is all over my vessel.\

Vegan Note: avoid ghee!

 

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Spinach with Lentils/ Keerai Molagootal
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Oil – 4 tsp
  • Mustard – 1 tsp
  • Curry leaves - 5
  • Spinach – 3 cups, firmly packed
  • Moong Dal (split green gram) – ½ cup
  • Turmeric powder – a pinch
  • Water – 3 cups
  • Ghee – 1 tbsp
  • Salt – 1.5 tbsp


    To blend:
  • Coconut – 4 tbsp, (fresh blended coconut or dessicated coconut)
  • Urad dal – 1 tbsp
  • Red chili – 5
  • Cumin Seeds – 2 tsp
Instructions
  1. Pressure cook moong dal with 2 cups with a pinch of turmeric powder for 3 whistles. Once the pressure subsides, open the cooker and mash the dal well.
  2. In a wide pan, add 1 tsp of oil in medium flame, sauté the cumin seeds, red chilli, urad dal and when it is sautéed for few seconds, now add the coconut and sauté till they are light golden brown. Switch off and blend them without water.
  3. In the same pan, add 1 tbsp of oil in medium flame, add the mustard seeds and wait till it crackles, and then add the curry leaves and sauté well. Now add the blended coconut paste and sauté nicely for few seconds. But make sure you don’t burn them.
  4. Add the washed spinach and cooked dal, sauté them for a minute till they blend into the coconut paste well.

  5. Add 1 cup of water to this and add salt, mix well and close the pan with a lid and keep in medium to low flame. Let the flavor get into spinach and dal well.

  6. After 5 -6 minutes, open the lid, it should be in a consistency not watery and not dry.
  7. Top it a tbsp of ghee(Indian clarified butter)/ butter.
Notes
1. Add more red chillies if you want to make it more spicy.
2. You can use any kind of lentils.
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Taste great with steamed rice and potato roast, or raw banana roast.

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Spinach Garlic Curry

by 54 Comments

SpinachGarlicCurry

A simple garlic spinach curry, uniquely flavored with milk. I’ll place this right up with my most-loved comfort foods.

To be frank, when I really feel like having comfort home food, I have few recipes that I would like to make –  vengaya kuzhambu, rasam, mor kuzhambu, potato roast and there comes this recipe “spinach garlic curry”. I just love this recipe. This makes me feel good after having it 🙂 I am not exaggerating. I feel so! I always make this spinach curry with potato roast and basmati rice. I really like the flavors of spinach curry and basmati rice and with sides I need my potato roast. You should try this combo! It is just awesome! You can even have this as sides to roti or just plain rice. It can be made as vegan by adding coconut milk or soy milk. I came to know about this recipe from my friend Priyanka. She used to make it for us 🙂 I just adapted this recipe from that. Before having this, I was wondering spinach and milk combination, it did not feel good 🙂 Now I am in love with this! Thank you Priyanka :)!!!!

Vegan Note – . You can use coconut milk/ soy milk instead of milk to make it completely vegan.

Spinach-2

4.7 from 14 reviews
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Spinach Garlic Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Cumin seeds (jeera) – 2 tsp
  • • Garlic – 8, chopped finely
  • • Onion – 1, chopped finely
  • • Green chilli – 1, chopped finely
  • • Tomato – ½, chopped finely
  • • Turmeric powder - ½ tsp
  • • Spinach – 3 cups, chopped or whole
  • • Chilli powder – 1 tbsp
  • • Coriander powder – 1 tbsp
  • • Cumin powder – 1 tbsp
  • • Milk – ½ cup
  • • Oil – 2 tbsp
  • • Salt – as needed
  • • Coriander leaves – For garnish
Instructions
  1. Heat oil in a large heavy bottomed non-stick skillet over medium heat, add jeera, garlic and add the onions and chillies and fry until they are golden brown.
  2. Now add the tomatoes, salt and turmeric and fry until golden brown.
  3. Now stir in the chopped spinach to this and add 2 tbsp of water and close the lid. Simmer it for few minutes till the spinach leaves shrink.
  4. Now add the chilli powder, coriander powder and cumin powder. Fry this for a minute.
  5. Now add milk and Stir in the mixture few times and the milk should evaporate 90%.
  6. Now switch off and Garnish with coriander leaves.
Notes
1. You can use coconut milk/ soy milk instead of milk to make it completely vegan.
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Saag Aloo Capsicum / Spinach Potato Pepper

by 10 Comments

SaagCapsicumAloo-3-2

 

Indian spiced potatoes with spinach and capsicum — a perfect side dish.

There are many ways of making aloo palak or potato spinach recipe and here is my favourite version from my kitchen. This is a dry version and this curry ought not be too soupy, as you want the potatoes to absorb all the flavors in the dish. The potatoes should be juicy from the spinach flavors but not mushy. Saag means spinach and aloo means potato. Saag is a term also used to describe other greens, such as mustard leaves. Capsicum is optional here and I just wanted to add it for more flavors.

SaagCapsicumAloo-2-2

This will take some time but you don’t have any job in the kitchen, just simmer the spinach to the point where there is moisture left in the pan for the consistency that you find is signature to this dish. The thought of cooking curry from scratch probably scares many of us, but it’s really easy when you know the flavor combinations of the different spices. For instance, spinach goes really well with potato. And potato goes great with bell pepper. Saag aloo isn’t tricky to make at the best of times. You just need one pan and one spoon to make this and you may as well have cooked the whole meal on your one stovetop. This recipe is for those days where you literally want to dump everything on the pot and return to your dent in the sofa.

vegan Note: replace Milk with coconut milk.

4.7 from 3 reviews
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Saag Aloo Capsicum / Spinach Potato Pepper
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potato – 3
  • Cumin seeds (jeera) – 2 tsp
  • Garlic – 3, chopped finely
  • Onion – 1, chopped finely
  • Green chilli – 1, chopped finely
  • Capsicum/ Pepper – 1 chopped into cubes
  • Spinach – 1 cup, chopped or whole
  • Chilli powder – 1 tbsp
  • Coriander powder – 1 tbsp
  • Cumin powder – 1 tbsp
  • Milk – 2 tbsp
  • Oil – 2 tbsp
  • Salt – as needed
  • Lime- for garnishing
  • Corainder leaves – For garnish
Instructions
  1. Remove the skin from the potatoes and cut into small wedges,
  2. Heat oil in a large heavy bottomed non-stick skillet over medium heat, add jeera, garlic and add the onions and chillies and fry until they are golden brown.
  3. Now add the potatoes, capsicum. Salt and turmeric and fry until golden brown.
  4. Now add the chilli powder, coriander powder and cumin powder. Add 2 tbsp of water and simmer it for few minutes.
  5. Now stir in the chopped spinach to this, and add two tbsp. of milk and close it.
  6. Stir in the mixture a few handfuls at a time, until each potato is coated with the spinach.
  7. The potatoes should be little roasted and coated with spinach and have the flavors of capsicum in it.
  8. Garnish with coriander leaves and squeeze in some lime.
Notes
1. Don’t add more water, it may make the potatoes mushy.
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Perfect side dish for with rasam and rice or roti or plain rice.

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