Spinachcourts

Indian courts with spinach
Spinach is often used in the Indian kitchen, whether to meat, fish or in vegetarian courts. For example, becomes spinach
Paratha as an addition too many Indian curry to courts passed.

Spinach Paratha
Ingredients for 6 people:
125 g of wholemeal flour, 300 g of white flour, 250 g deep chilly spinach, 60 g Ghee or clarified butter, 125ml warm water, 1 TL cumin powder, 1 TL salt

The flour with salt and cumin powders in a bowl mix. The thawed spinach express well and then well hack. The spinach with the Ghee, the water and the flour mixed herbs to a soft dough knead. Allow to cover with a foil and approx. 1 hours rest. The dough divide into 20 servings. Every serving to a round flat dough-cake (approx. 12 cm of diameter) roll out and then coat with a little bit melted Ghee. Round flat dough-cakes on a side up to the middle cut in and roll up, so that a cone originates. The cone of the point up to the middle press level. The Ghee in a frying pan heat up and roast every round flat dough-cake individually from both sides, until bubbles form and have easily browned the round flat dough-cakes. On a culinary paper let drain and immediately hotly serve.
Spinach Raita

Ingredients for approx. 4 people:
approx. 15 big spinach sheets (with smaller sheets the amount accordingly increase), 250ml thin yoghurt, 1 pinch of paprika powder, 3 dates, 15 bright raisins, 1 knife point cumin powder, salt and pepper.
The spinach wash, in cooking salted water about 3 minutes blanch and afterwards in fine stripes cut. The yoghurt hit creamy, with pepper, salt and the cumin spice. Then the raisins and the spinach unterstir. The dates core and cut in fine stripes. One can add the dates, in addition or use instead of the raisins. Dust in the end still with paprika powder. Spinach Raita fits very well to grilled.
Saag paneer (of Indian cream cheese with spinach)
For 4 servings the following ingredients are required:
500 g of fresh spinach, 250ml water, 125ml cream, 2 l of milk, 4 tablespoons of lemon juice, 2 tablespoons of yoghurt, 2 tablespoons Ghee (one can also use normal oil), 2 toes fresh garlic, 2 cm of ginger, 2 green chilli pods, 1 onion, 1TL salt, 1TL ground cumin, ½ TL nutmeg and over again 3 tablespoons of yoghurt

Milk in a pot to cook bring, then reduce the heat, the lemon juice and 2 tablespoons of yoghurt stir, until everything starts to coagulate. The pot of the cooker take and leave approx. 6 minutes, until the mixture forms lump. A sieve lay out with a thin culinary cloth which pour clotted milk by and which let drain liquid well and express then the cloth with the mixture. Of all 3 hours allow to rest in the fridge, until the whole whey has dripped off and the cheese is firm. The cheese in about 3 cm cubes cut. The spinach about cooking water damp, until he is soft. Then press the liquid out and chop the spinach. The garlic, the ginger which chop chilli and the onion completely. The Ghee in a frying pan heat up and sear the paste with middle heat about 6 minutes, until retreats the Ghee of the remaining paste. Afterwards with salt, cumins and nutmeg spice and add 3 tablespoons of yoghurt and the water and allow to simmer all 6 minutes. The frying pan of the cooker take, the spinach add and nicely flatly touch, then put again on the cooker, the cheese and the cream add over again briefly heat up. As an addition rice fits very well.

Dhal Palak (lens stew with spinach)
For the preparation for about 4 people one needs:
600 ml water
200 g of lenses, brown ones
250 g of fresh sheet spinach
150 ml yoghurt
2 toes garlic
1 onion
3 tablespoons of butter
1 TL curcuma
1 tablespoon of ginger paste
TL Salt
1 tablespoon of lemon juice
1 tablespoon Garam Masala

The lenses in the water give and soak with curcuma and salt during about 1 half an hour.
Boil shooting everything together, then add the spinach and cook the whole so long, until almost the whole liquid was soaked up by the lenses and these are nicely soft. The garlic toes rub and mix with the chopped onion and the ginger paste. The butter in a pot allow to melt, then add the mixture of ginger, garlic and the onion and golden-brown sear. With Garam Masala, the lemon juice and the salt spice. Then give half of the stew in a bowl and mix. Afterwards with the yoghurt mix and then again back in the pot give. Over again briefly allow to boil and the tasty lens stew is ready.
Mughlai Saying (roasted spinach with onions)
Ingredients for about 3 people:
125 ml cream
600 g of frozen sheet spinach
2 toes garlic
2 onions
3-cm-piece of gingers
3 tablespoons Ghee or as a substitute clarified butter
1 TL ground coriander
1 TL ground cumin
¼ TL chilli powder
½ TL curcuma powder
1 pinch of salt

The preparation is very easy:
The onions in thin discs cut and sear in the hot fat with finely chopped ginger and garlic golden-brown. The spices add and roast during about 2 minutes further. Afterwards to melted spinach and about 1 pinch of salt in addition allow to give and cook covered with middle heat. Then add still the cream, make warmly and with rice or Naan serve.

Murgh Saag (chicken breast fillet with spinach)
For the preparation of 3 servings you need the following ingredients:
200 g of frozen sheet spinach
3 half a chicken's breast fillets
2 onions
5 toes garlic
5 tablespoons of cream
7 tablespoons of oil
3 tablespoons of water
1 tablespoon of butter
1-cm-piece of gingers
2 tomatoes from the tin
2 cardamom - capsules
1 TL coriander
1 pinch of carnation powder
1 TL Cayenne pepper
1 TL Garam Masala
½ TL curcuma
1 TL salt

The chicken breast fillets in 4 tablespoons of oil sear, then from the frying pan allow to take and cool. The spinach froze with some water allow to cook and then also cool. Afterwards mash the spinach with the milk with a barman. Now the garlic which hack onions and the ginger quite well and sear then with the remaining oil quite easily. Whole with salt, coriander, Cayenne pepper, curcuma spices which encase cardamom, the tomatoes and about 3 tablespoons of water add to a sauce cook. Now the roasted chicken breast fillets and the milk in addition give. The whole about 10 minutes simmer ask and then spice the spinach in addition and with Garam Masala. Of all next 10 minutes allow to simmer and in the end unterstir some butter. As an addition potatoes, rice or fresh bread are suited.
Chana Saying (chickpeas with spinach)
Ingredients for 2 people:
500 g of fresh spinach
100 g of chickpeas, dry
3-cm-piece of gingers
1 onion
1 garlic toe
1 tablespoon of ground cinnamon
3 TL of ground cumins
1 TL mustard seed
1 TL curcuma
1 TL fenugreek
3 TL of ground coriander
¼ TL chilli powder
½ cups of water
some oil

The chickpeas during about 1 day soak, then I a lot of waters allow to boil and simmer during about 1 hour, until they are really soft. Some oil give in a coated frying pan and heat up. The onion, the garlic and ginger very much chop and sear shooting quite easily. Now the mustard seed in addition gives and stirs everything with middle heat, under constant one, cook during about 3 minutes. The remaining spices in give and sear quite briefly with. The whole with water wipe off and unterstir the chickpeas and the finely chopped spinach. Everything together covered with small heat during about 6 minutes allow to cook. Either with yoghurt or rice serve.

Murgh saghwala (chicken court with spinach)
For 3 people you need the following ingredients:
400 g of deep-frozen spinach
400 g of chicken's breast fillet
200 g of deep-frozen peas
4 big tomatoes from the tin
3 garlic toes
2 big onions
400 ml cream
8 tablespoons of curry powder
3 tablespoons of paprika powder, sharply
1 TL cumin
1 TL sugar
1 pinch of cardamom
Salt
Pepper
Ghee or oil

The chicken meat in small pieces cut. The garlic and the onions in quite small pieces cut or chop. The Ghee in a frying pan heat up and the meat Afterwards sear the tomatoes which add onions and the garlic and briefly roast with. Now 5 tablespoons of curry powder, some pepper and sugar about that scatter, briefly roast with and then add the cream. With cardamom, salt, cumins and paprika powders allow to spice and cook about 30 minutes with weak heat. The slightly thawed spinach give in addition, 10 minutes with weak heat allow to cook and then add the thawed peas. The whole allow to cook so long to the sauce a creamy consistency has. This recipe is a mild variation of the original court if you eat with pleasure a little more sharply, you give at the beginning if you add the onions and the garlic, still fresh chilli in.
Ghost Saag (lamb with spinach sauce)
For the preparation of 3 servings you need the following ingredients:
400 g of fresh spinach
400 ml milk
400 g happened tomato
600 g of lamb meat
3 toes garlic
1 onion
1 knife point cinnamon
1 knife point ground cardamom
5 TL curry powder
6 carnations
2 TL ginger powder
1 TL chilli powder
1 TL curcuma
1 TL salt
2 TL sugar
2 tablespoons Ghee or clarified butter
1 knife point coriander
½ TL pepper
½ TL cumin

Spinach wash well and well hack. The lamb meat in small pieces cut. All spices up to the cinnamon in a cup give and mix. The onion and the garlic in small cubes cut. Ghee or clarified butter in a frying pan heat up, then the onions and the garlic briefly sear. Now the mixed spices in addition give and roast quite briefly in, but on it pay attention nothing burns, because, otherwise, it becomes bitter. Now add the lamb meat and with strong heat briefly sear. Afterwards the passed tomatoes and the cinnamon and the milk in addition allow to give and cook everything about 30 with weak heat, until a creamy sauce originates. Now allow to add the hacked spinach and cook other 15 minutes. As an addition fits in the best rice.