Monday is vegetarian day at our home. All because of that woman in my home :p She was following this for a long time so even though I argue, I usually give in. So today we were out of options. There was no paneer, which we usually have on Mondays, and almost no vegetables barring few spinach bunches and little bits of this and that. I don’t know what got into Sumi but she decided that it’s high time she tried something new with spinach.

We had this awesome spinach soup at a restaurant before and ever since wanted to try it ourselves. The main problem Sumi faces is washing the spinach leaves properly. We do not get a good quality in our locality store here and it usually has loads of sand and dirt. So this is what she spent the maximum time on. Honestly I would never have the patience to wash each and every bunch (and leaves) and then cut them nicely. But that’s Sumi for you. Anyways after this strenuous preparation, she cooked the stew surprisingly faster. And the end result was very yummy. Oh the joys of wifey cooking for you, I tell you.

Ingredients

• 1 bunch of fresh spinach stems removed
• 1 medium capsicum sliced
• 2 medium tomatoes sliced
• 1 big onion sliced
• 2 green chillies chopped
• 2 cinnamon sticks
• 1 small green cardamom
• 1 Tbsp chopped garlic
• 1/2 tsp ground black pepper
• 1 Tbsp chopped fresh parsley
• 50 ml fresh cream
• 80 g butter
• Canola oil as required
• Water/Vegetable stock  100ml
• Salt as per taste

Method

In a wok add some vegetable oil; now add chopped garlic, green chillies, onion, capsicum, cinnamon and cardamom. Stir for 4-5 minutes till onions are translucent.

Add spinach, black pepper, tomatoes and cook for 5 min. Now add the stock and cook again for 15 min till gravy reduces. Add salt as per taste.

Mix well with butter, cream and parsley.

Serve hot.

If you like this post please post your comment by going to the original post here Palak Stew with Fresh Cream

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Friday nights are usually a fast dinner nights. We usually are tired by the time Friday evening comes and look forward to the weekend. Hence we always try to whip up something quick. And if a nice movie comes on television (nice as in Sumi’s dictionary), the task usually falls on me. So Sumi decided and I made and Chicken in Tangy Sauce was ready This is the first time we cooked something like this but were glad with the outcome.

Ingredients

• 200gms boneless chicken cut into small pieces
• 1 medium onion finely chopped
• 2tbps melted butter
• 1tsp black pepper dry roasted and crushed
• 2 Garlic Flakes minced well
• 1tbps fresh parsley (coriander leaves) chopped
• 1/2tsp chilly powder
• 2-3 green chillies chopped into small pieces
• 1tbps tomato ketchup
• 1/2tsp sugar
• Salt to taste

Method

Boil the tomatoes for 3-4 minutes, peel it and then cool. Now put it in a blender and turn it into puree.

Heat oil in a wok. Put half of the chopped onions and the minced garlic in it. Cook well till the onions get softened. Add the tomato puree that you made and mix it well. Add a little bit of sugar and salt to taste. Boil the mixture in low flame and turn it into a thick sauce. Keep it aside.

In a separate utensil, wash the chicken, add salt and melted butter and mix well. Now add the rest of the onions and green chillies. Sprinkle with roasted black pepper. Let it marinate for around 10-15 minutes. Now put it in a microwave oven, set it to Micro+Grill combi mode (use around 540W power) and let it cook for around 10-15 minutes. Keep close watch so that the chicken doesnt get burnt.

Now take out the chicken, add the sauce prepared, add little bit of sugar and mix well. Put it back to the oven in micro mode for around 3-4 minutes.

Take the prepared chicken out, garnish with parsley and serve hot

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© Copyright Enjoyable Recipes - Simple everyday recipes with bits of this and that and a touch of Bengali-ness