26 November, 2018
Qorma-e-Sabzi | How to make Spinach Stew
Qorma–e-Sabzi , Spinach Stew is an Afghan preparation which can be combined with meat or just plain as a vegetarian dish.
Given a choice I will like to use mushrooms or soya chunks to replace the meat portion but I have used some marinated paneer today that was leftover from some other recipe.
It is Monday and I have joined a new group called the FoodieMondayBloghop and this week we are doing the #172InternationalFeast we are blogging using the first alphabet of our names. Thanks to Mayuri for the suggesting the theme and I will love to revisit this theme some time later yet again.
Me being Archana, I have plenty of choices to confuse me as to what I wanted to do. There are quite a few for me to try but we had a medical emergency and hence I am choosing one of the easiest countries Afghanistan.
It was just by chance that I stumbled on this delicious recipe here.
In the past for Afghanistan I have done Afghani Bolani/ Boulanee e Katchaloo/ Potato Spring Onion Stuffed Flatbread and Mint Chakkah~ A Creamy Curd and Mint Dip.
After this I have put a full stop to my Afghan journey. Thanks to Mayuri I am reviving my long lost todo list.
Qorma-e-Sabzi (Spinach Stew)
- Servings: 4 people
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- 3 tbsp oil
- 6 cloves garlic chopped, optional
- 2-3 bunches spring onions chopped
- 3-4 bunches palak/spinach chopped
- 1 tbsp dried dill
- 2 tsp dhania/coriander seeds powder
- 1/2 cup dhania/coriander leaves
- 1/2 tsp kali mirch/pepper powder
- Salt to taste
- 2 tbsp lemon juice
- 2 cups paneer marinated in garlic and onion, optional
- In a large kadhai/wok heat the oil and sauté the garlic until golden brown.
- Add the onions and sauté until tender.
- Add the spinach and cook on medium heat.
- Stir regularly cook till the spinach settles down and the liquid boils.
- Add the dill, coriander leaves and powder, pepper powder.
- Stir well and reduce the heat so that the liquid bubbles gently.
- Cook for another 10 more minutes until the liquid is absorbed and the spinach very tender.
- At this stage I added the paneer that I had kept marinated in garlic and onion.
- Stir well and cook stirring occasionally.
- Switch off the gas and add the lemon juice. Mix well.
- Serve with rice or naan. Personally I preferred it with this Afghan challow.
Please note that my daughter did not like the texture of the vegetable. “The taste is good but I don’t want it. I don’t like the texture.”