Hariyali Dum Aloo

Hariyali Dum Aloo
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
A fine Punjabi recipe is enjoyed all over India and abroad just because of its simplicity in making. This recipe is not oily and spicy but rich in taste and aroma. A classic dum aloo dunked in a Spinach based gravy makes for a delicious and healthy meal.
Ingredients
  • 4 Potato (aloo) , boiled and cubed
  • 2 Green Chilli
  • 3 cups Baby spinach
  • ½ cup Coriander leaves (Dhania)
  • ¼ teaspoon Cumin seeds
  • ¼ teaspoon Turmeric powder (Haldi)
  • ⅛ teaspoon Garam masala powder
  • ¼ teaspoon Red chilli powder
  • 5 cloves Garlic
  • 2 Fresh Red Chilli
  • 1 teaspoon Ginger , paste
  • 1 Onion , chopped
  • 4 teaspoon Cooking oil
  • ¾ cup Water
  • Salt , to taste
Instructions
  1. To begin making the Hariyali Dum Aloo, first boil potatoes with salt in a sauce pan with a lid. Once cooked, peel the skin and cut into small 2 inch cubes.
  2. Next, add spinach, coriander leaves, green chilli and water in a blender and make a paste out of it.
  3. Heat oil in a heavy bottomed pan and add turmeric powder, red chilli powder and salt. Add the boiled and cubed potatoes and fry them till golden crust forms on surface. Keep it aside.
  4. Heat the remaining oil in a heavy bottomed pan. Add cumin seeds, garlic and red chillies. After 30 seconds, add teh ginger paste. Once the ginger paste is cooked (this will take 2 minutes), add the spinach puree, garam masala powder and let it cook for about 5 minutes.
  5. After 5 minutes, add potatoes, garam masala powder and cook for 2 minutes more. Add salt according to your taste and serve hot.

 

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Roast Salmon With Spinach Pesto And Beetroot Slaw Recipe

Roast Salmon With Spinach Pesto And Beetroot Slaw Recipe
Author: 
Recipe type: Dinner
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Salmon is a very popular and expensive fish for roasting. Quite rich in its flaky texture and buttery taste. Here the fish is roasted with pesto sauce which blends in a perfect marination for grilled smoky flavor. To balance the protein and vitamin intake, beetroot slaw is paired. Perfect for any continental lunch and dinner options for weekdays, easy to cook and can be prepared the day before. Try this recipe at home with Red Snapper, Barramundi fish or Bhetki fish, for a refreshing weekday menu. Serve Roast Salmon With Spinach Pesto And Beetroot Slaw on its own or along with a glass of wine.
Ingredients
  • 200 gram Salmon fillet
  • ½ teaspoon Whole Black Pepper Corns
  • ½ teaspoon Paprika powder
  • ½ teaspoon Onion powder
  • 1 teaspoon Parsley leaves
  • 1 tablespoon Extra Virgin Olive Oil
  • Salt , to taste
  • For Pesto
  • 1 cup Baby spinach
  • 5 Almonds
  • 1 tablespoon Olive Oil
  • ½ teaspoon Lemon juice
  • 4 cloves Garlic
  • For Beetroot Slaw:
  • 1 Beetroot , thinly sliced
  • 1 teaspoon Lemon juice
  • Coriander leaves (Dhania) , Few (chopped for garnishing)
  • Black pepper powder , to taste
  • ½ teaspoon Olive Oil
Instructions
  1. To begin making the Roast Salmon With Spinach Pesto And Beetroot Slaw, firstly first mix all the dry ingredients in a plate. Rub the fillet on both sides with this mix.
  2. Blend all the pesto ingredients in blender. Keep it aside.
  3. Take a little bit of pesto and mix it on the fillet. Check the salt.
  4. Heat a roasting pan with oil and fry the fish for 7 to 8 minutes. Pour rest of the pesto sauce in a sauce bowl to serve on side with fish roast.
  5. Take a bowl and mix all the beetroot slaw ingredients and check for salt. Serve immediately on a platter.
  6. Serve Roast Salmon With Spinach Pesto And Beetroot Slaw on its own or along with a glass of wine.

 

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Hariyali Machali Recipe (Carp Fish In Green Spinach And Coriander Gravy)

Hariyali Machali Recipe (Carp Fish In Green Spinach And Coriander Gravy)
Author: 
Recipe type: Non- Vegetarian Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
A very healthy version of cooking fish in green gravy is explained in this recipe. Hariyali Machli/Fish cooked in spinach puree with mouth watering green chilly, coriander and lime is very common in Indian cuisine especially in Punjabi kitchen. Using very little oil to fry the fish and cooking the whole gravy with selected ingredients so that it provides enough tasty protein and vitamins to satisfy your soul.
Ingredients
  • 200 gram Carp fish
  • 1 teaspoon Ginger , paste
  • 2 cloves Garlic
  • 1 Onion , chopped
  • 1 Tomato , chopped
  • 2 Dry red chilli
  • ¼ teaspoon Kashmiri red chilli powder
  • A pinch, Garam masala powder
  • ¼ teaspoon Cumin seeds
  • 2 teaspoon Mustard oil
  • 2 cups Spinach , chopped
  • ¼ cup Coriander leaves (Dhania) , chopped
  • 1 Green Chilli
  • ¼ teaspoon Black pepper powder
  • Salt , to taste
Instructions
  1. To begin making the Hariyali Machli recipe, firstly clean the fish and dry it. Season with salt and pepper for about 5 minutes.
  2. Grind together spinach, coriander, green chillies, lemon juice and a little water.
  3. Heat a frying pan with oil and fry the fish for 5 another five minutes till cooked. Remove the fish.
  4. Once you remove the fish, add cumin seeds and red chillies. After 30 seconds add in garlic, ginger, onion for about 5 minutes. Add kashmiri red chilli powder and garam masala powder.
  5. Pour the spinach puree and fry for few minutes. Check the seasoning of salt. Add the fried fish and coat it for 2 minutes. Serve immediately.

 

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