|
|
|
 |
Carrots with Fresh Spinach Ribbons |
|
Serves: 4
Print this Recipe
(Gaajar aur Palak ki Sabzi)
Category: Carrots, Peas, and Other Basic Vegetables, Vegan
Makes 4 to 6 servings
Brightly colored and full of beta carotene, this dish was a weekly feature in meals my mother made (and still makes), and now I serve it too. She cooks hers until the carrots are really soft, but I cook just until the carrots are crisp-tender. Cook to your preference.
If your carrots are young (baby carrots) and naturally tender, there is no need to peel them. Simply wash and scrub them well.
2 tablespoons vegetable oil or melted ghee
1 teaspoon cumin seeds
1 tablespoon peeled minced fresh ginger
1 to 3 fresh green chili peppers, such as serrano, minced
1 pound baby carrots, scrubbed well and cut diagonally into thin slices (or peeled larger carrots)
1 tablespoon ground coriander
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 large tomato, finely chopped
1 1/2 cups fresh spinach, cut into thin ribbon-like strips
1/4 teaspoon Garam Masala
1. Heat the oil (or ghee) in a medium nonstick wok or saucepan over medium-high heat and add the cumin seeds; they should sizzle immediately. Then add the ginger and green chili peppers and stir until golden, about 1 minute.
2. Mix in the carrots, then add the coriander, turmeric, and salt. Stir about 1 minute, ad the tomato, then cover the pan and cook until the carrots are crisp-tender, 5 to 7 minutes.
3. Mix in the spinach, cover again, and cook until the spinach is just wilted or until the carrots are soft, 5 to 7 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Carrots with Fresh Spinach Ribbons comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
Cumin Potatoes
Spicy Potatoes with Onions and Tomatoes
Spicy South Indian Potatoes
Spicy Smashed Potatoes with Chaat Masala
Rajasthani Potatoes with Cashews and Raisins
Bengali Hot Potatoes with Dry-Roasted Spices
Pomegranate Potatoes
Potatoes with Bell Pepper Confetti
Russet Potatoes with Fresh Fenugreek Greens
Crispy Fork-Mashed Potatoes with Roasted Peanuts
Ginger Mashed Potatoes with Yogurt
Spicy Potato Balls
Tangy Sweet Potatoes
Fragrant Baby Turnip Halves
Grated Turnips with Turmeric
Chopped Turnips with Apples and Green Tomatoes
Crispy Taro Root Fingers with Ajwain Seeds
Taro Root Rounds with Tomatoes
Ginger-Baked Taro Roots with Chaat Masala
Tangy Lotus Roots
Quick Pan-Cooked Lotus Roots
Mashed Fire-Roasted Eggplant
Creamy Mashed Eggplant with Peas
Mashed Eggplant with Mustard Seeds
Easy Mashed Spicy Eggplant and Potatoes
Roasted Eggplant with Mustard Oil
Lowfat Stir-Fried Chinese Eggplant with Sesame Seeds
Indian Eggplant with Garlic and Tamarind
Spice-Stuffed Indian Eggplant
Potato-Stuffed Oval Eggplant
Eggplant with Red Potatoes
Sweet and Sour Eggplant with Jaggery
Kerala Coconut Eggplant
Quick Garlic and Chili Pepper Eggplant
Quick Japanese or Chinese Eggplant with Cilantro
Spicy Pumpkin Purée
Haridwar Pumpkin Purée with Dried Pomegranate Seeds
Quick Pumpkin and Carrot Purée
Butternut Squash with Fenugreek Seeds
Banana Squash with Spicy Lentil Nuggets
Roasted Baby Zucchini Rounds
Spice-Stuffed Baby Zucchini
Baby Yellow Patty Pan Squash with Chopped Tomatoes
Spicy Garlic-Flavored Patty Pan Squash
Grilled Mashed Zucchini with Onions and Tomatoes
Zucchini with Coconut Milk
Manju's Stuffed Zucchini Boats
Quick Spicy Opo Squash
Chayote Squash, Indian-Style
Mixed Summer Squashed with Fresh Ginger
Simple Pan-Cooked Gherkins
Stuffed Indian Round Squash with Spicy Onion and Tomatoes
Baked Bitter Melon with Baby Red Potatoes
Bitter Melon Stuffed with Mashed Potatoes
Bitter Melon Rounds with Coconut
Bitter Melon Skins with Onions and Potatoes
Fried Cauliflower Florets with Red Chili Flakes
Simple Pan-Cooked Cauliflower
Cauliflower with Potato Wedges and Peas
Cauliflower with Minced Ginger-Lime Pickle
Grilled Yogurt-Marinated Cauliflower
Spicy Cauliflower Stems
Cauliflower Stems with Pomegranate Seeds
Green Cabbage with Yellow Mung Beans
Stir-Fried Cabbage with Spinach and Red Potatoes
Cooked Brussels Sprouts with Ginger and Garlic
Punjabi Kohlrabi
Kashmiri Kohlrabi
Crispy Baked Okra Bits
Chopped Okra with Onions
Okra with Potatoes and Pear Tomatoes
Stuffed Whole Okra with Spices
Spicy Broiled Whole Okra
Whole Okra with Tomato Sauce
Egg-Fried Okra Fingers
Rajasthani Batter-Fried Okra
Kerala Okra with Sizzling Coconut Oil
Chopped Spinach with Red Potatoes
Cooked Spinach with Sliced Almonds
Braised Beet Greens
Dry-Cooked Carrots, Peas and Potatoes
Carrots with Fresh Spinach Ribbons
Spicy Chopped Carrots with Fresh Coconut
Smoked Sugar-Snap Peas
Petite Peas and Potatoes
Spicy Green Peas with Onion and Ginger
Mixed Bell Peppers with Peas
Spicy Mushrooms and Bell Peppers
Oven-Roasted Bell Peppers, Indian Style
Spicy Chopped Tomatoes
Fire-Roasted Corn-on-the-Cob
Fragrant Spiced Corn
Zesty Everyday Green Beans
Mixed Green and Yellow Beans with Fresh Pomegranate Seeds
Spicy Yard-Long Beans
Asparagus with Purple Potatoes
Pan-Grilled Asparagus Tips
Tangy Asparagus with Onions and Tomatoes
Mixed Cauliflower, Carrots, and Green Beans in a Wok
North Indian-Style Mixed Cauliflower, Carrots, and Green Beans
South Indian-Style Mixed Vegetables
Mixed Pumpkin, Squash and Eggplant with Bengali 5-Spices
Marinated Mixed Vegetables in Tomato Butter-Cream Sauce
Tart Apples with Cooked Onions
Tart Apples with Cumin Seeds
Spicy Star Fruit
Green Mangoes in Coconut Milk
Spicy Mashed Fresh Peaches
Sweet and Sour Ripe Bananas
Spicy Green Plantains
Watermelon Whites with Ginger
Mashed Potatoes with Peas and Sesame Seed Powder
* Vegetables of the Side
|
|
|
