26 November, 2018

Qorma-e-Sabzi | How to make Spinach Stew

Name: Qorma-e-Sabzi | How to make Spinach Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 people
Ingredients: 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)

Comments : 31 Posted in : Accompaniments, Afghani, Bachelor Recipes, Curry, Diabetics Friendly Foods, Healthy food, Kid Friendly, Kurma, Leafy Vegetables, Meal, Palak/Spinach, Protein Rich Food, Simple and Healthy Vegetarian Diet in Old Age, Stew, Vegetable Sides, Vegetables on November 26, 2018 by : ArchanaPotdar Tags: Accompaniments, Afghanistan Cuisine, Bachelor Recipes, curry, Diabetic Friendly, Everyday meal, How to make Spinach Stew, Kid Friendly, Kurma, Leafy vegetables, Meal, Palak, Protein Rich, Qorma-e-Sabzi, Simple and Healthy Vegetarian Diet in Old Age, spinach, Stew, Vegetable Sides

Qorma–e-Sabzi , Spinach Stew is an Afghan preparation which can be combined with meat or just plain as a vegetarian dish.

Qorma–e-Sabzi, Spinach Stew

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.

Qorma–e-Sabzi, Spinach Stew

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

Ingredients:

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

Method:

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.

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