INDIAN SPICED GREENS RECIPES

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SPRING GREENS RECIPES - BBC GOOD FOOD



Spring greens recipes - BBC Good Food image

The first cabbages of the year with rich dark leaves and a strong flavour.

Provided by Good Food team

Number Of Ingredients 1

HEALTHY INDIAN RECIPES - BBC GOOD FOOD



Healthy Indian recipes - BBC Good Food image

Enjoy Indian food with a healthier twist, from curries and side dishes to soups and salads. They not only taste fantastic but also contribute to your 5-a-day.

Provided by Good Food team

Number Of Ingredients 1

More about "indian spiced greens recipes"

SAAG PANEER RECIPE - NYT COOKING
Saag refers to an Indian vegetable dish in which spinach or other dark greens are stewed with ginger, garlic, fresh chiles and spices until meltingly soft. As the name suggests, saag paneer includes paneer, a mild Indian cheese that is firm enough to cook without melting. The heat of the serrano chiles balances the creamy richness, but for a milder dish, remove the seeds before mincing the chiles. The fresh greens are finely chopped before cooking, to help them break down faster into a silky gravy. Thawed chopped frozen spinach can be used to save time, but make sure to drain well and squeeze out the excess liquid first. Finish the dish with a little heavy cream (or plain yogurt) to lend body and richness.
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Cuisine indian
  • Divide rice and flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.
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CLASSIC MASALA DOSA RECIPE - NYT COOKING
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor. However, once the batter is ready, it can be refrigerated and kept for several days, even a week. With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch. Serve them with your favorite chutney.
From cooking.nytimes.com
Reviews 5
Total Time 15 hours
Cuisine indian
Calories 505 per serving
  • To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.
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CLASSIC MASALA DOSA RECIPE - NYT COOKING
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor. However, once the batter is ready, it can be refrigerated and kept for several days, even a week. With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch. Serve them with your favorite chutney.
From cooking.nytimes.com
Reviews 5
Total Time 15 hours
Cuisine indian
Calories 505 per serving
  • To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.
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Whenever I am craving Indian food, a golden saag always appears in my mind's eye. Popping mustard and cumin seeds sizzling alongside soft sweet potatoes or cauliflower, adorned with wilted collard greens. Saag dishes are most commonly eaten in the Indian …
From allrecipes.com
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Indian saag is a curry of cooked mustard or similar 'bitter' greens (kale, collards, turnip greens), and spinach or similar mild greens (chard, bok choy, beet greens). Any combination of greens …
From allrecipes.com
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Jun 17, 2021 · This Punjabi dish often appears with naan and a dollop of butter atop wilted greens and spices like garlic, ginger, and green chiles. Use spinach, mustard greens, or your favorite hearty greens…
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From afamilyfeast.com
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From wholefoodsmarket.com
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Jul 30, 2021 · 20. Cabbage & Carrot Thoran-Style Indian Salad. Just look at the color of this salad! I’ll take a whole bowl, please! Instead of a creamy dressing, you’ll make a spiced coconut …
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