Spinach With Raisins Recipe - An interesting combination of spinach, raisins and paneer cooked in olive oil.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Fresh spinach leaves (palak)(ताज़ा पालक), Raisins(किशमिश)

Cuisine : Fusion

Course : Snack

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Spinach With Raisins

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

For more recipes related to Spinach With Raisins checkout Palak Ki Chaat , Spinach, Feta and Tomato Samosa . You can also find more Snack recipes like Kachche Kele aur Sabudane ke Cutlets, Fried Tomatoes, Egg Roll, Quiche Lorraine. Or try out these recipes from Fusion Cuisine like Sticky Date Pancakes, Mango Sorbet, Mango Chocolate with Ice cream, Sprout Soup.

Spinach With Raisins Recipe - How to make Spinach With Raisins

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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Fresh spinach leaves (palak) blanched2 bunches

  • Raisins 2 tablespoons

  • Olive oil 2 tablespoons

  • Onion 1 medium

  • Garlic 15-20 cloves

  • Pine nuts(chilgoza) 2 tablespoons

  • Paneer (cottage cheese) 25 grams

  • Salt to taste

  • Brown bread crumbs 2 tablespoons

  • Black pepper powder to taste

Method

Step 1

Chop spinach finely. Heat oil in a non stick pan. Chop onion roughly and add. Add garlic cloves and sauté till lightly coloured.

Step 2

Add pine nuts and raisins. Cut paneer into small cubes. Add spinach to the pan and mix well.

Step 3

Add salt and mix.Add paneer, brown bread crumbs and mix. If you want you can add a little pepper powder too.

Step 4

Transfer into serving bowl and serve as a side dish.

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