@chef anil

Treat your family & friends with this restaurant-style Crispy Honey Chilli Potatoes recipe! Get started now with our step by step guide.This Crispy Honey Chilli Potato recipe is something that everyone should try. The honey chilli potato is made with deep-fried potato fingers and coated with tomato chilli sauce, honey and a mixture of garlic, vinegar, salt, pepper and chilli flakes, this recipe of honey chilli potato arrives to the plate in just half an hour. If you have always struggled how to make really crispy honey chilli potatoes, this step by step recipe will be helpful. It is a crunchy and flavourful appetiser recipe that can be enjoyed on any occasion. This Indo-Chinese recipe can be made quickly and is ideal for parties and get-togethers. Honey Chilli Potato is a popular kids recipe and no Chinese food lover can ever say no to it! It goes well with drinks, cola and any summer beverage and though it is slightly heavy, it is often served as a starter. If you are planning a party, pair it with spring rolls and serve as an appetiser along with Manchow Soup or Hot and Sour Soup. Remember to serve small portions of this snack as it is quite filling. Also, serve it immediately or else it will turn soggy. So, without wasting any more time, just follow us through these easy steps and prepare this delight honey chilli potato for your loved ones!

best fried chicken burger recipe here🍔

happy independence day here is my pasta recipe

avocado chicken recipe 😍

Chicken kabab recipe here

Layer cheesy momo

Karela fry recipe – Kakarakaya fry or bitter gourd fry is an easy, quick and healthy dish. This is a North Indian style karela fry recipe as I have used the spices which are generally used in North Indian cooking. Karela is also known as kakarakaya or bitter gourd or bitter melon. A vegan recipe.If you like karela or bitter gourd then only you will like this dish. Not many people are fond of karela because of its bitter taste. i make a karela dish once in a month as it is very good for health.00:00 of 02:07 This is another way I make karela at home beside the Bharwan karela and the Punjabi Style karela sabji posted earlier.These bitter gourd fry can be served as a side dish with a combination of dal rice or rasam rice or sambar rice. You can also serve them with Indian flatbreads like chapati or phulkas.If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.Kakarakaya fry or bitter gourd fry is an easy and quick dish. The recipe is lightly spiced with bitter tones from the karela. Prep Time5 minsCook Time20 minsTotal Time25 minsCuisineIndian, North IndianCourse:Side DishServings to 3 UnitsIngredients▢250 grams tender karela (bitter gourd or bitter melon or kakarakaya)▢¼ teaspoon turmeric powder▢½ teaspoon red chili powder▢½ teaspoon cumin powder▢1 teaspoon coriander powder▢1 teaspoon fennel powder▢¼ teaspoon Garam Masala Powder▢1 pinch asafoetida (hing)▢½ or 1 teaspoon amchur powder (dry mango powder)▢1 tablespoon besan (gram flour or chickpea flour)▢2 tablespoon oil▢salt as requiredCook ModePrevent your screen from going dark while making the recipeInstructionsPreparationRinse the karela in water first.Slice the karela into thin round pieces.You can lightly peel the skin if you want before you slice them.Making Karela FryHeat oil in a frying pan or kadai.Add the karela slices and saute on a low or medium flame till the slicesBecome lightly browned. Takes about 8-10 minutes. Stir in between.Now add all the dry spice powders and salt.Stir and saute for 5-6 mins more on a low flame.Lastly add the besan and saute for some minutes till the rawness of the besan or gram flour goes away. Takes about 4-5 minutes more.Garnish with coriander leaves.

Rosemary Roasted Chicken with Bell Peppers and PotatoesCrispy, tender roasted chicken with bell peppers, potatoes and onions makes an easy one-pan weeknight meal! Clean up is a breeze, too, with Glad™ Standard Aluminum Foil keeping your pan clean and your evening more enjoyable. Cook up this simple, comforting dish tonight!I don’t know about you, but I live for meals like this. Healthy, hearty and, most importantly, easy to clean up! I sometimes find myself distracted by the mountains of dishes during dinner with my family, and that’s no way to end a busy work day! Instead, I have been resorting to simple yet scrumptious meals that only require one pan and use the fresh vegetables and spices that I already have on hand. Enter my new favorite: A mouthwatering medley of bell peppers, red potatoes, onions and garlic tossed in a mixture of savory, everyday spices with olive oil and fresh rosemary.Want to know how easy it can be? All you need to do is chop up your vegetables (which you can interchange with hearty fall veggies like squash, sweet potatoes, cauliflower or Brussels sprouts) and pat your bone-in chicken dry with paper towels. For this recipe, chicken thighs and legs work best, as they cook evenly at the same temperature and time. Line your pan with a layer of Glad™ Standard Aluminum Foil and arrange the veggies and chicken on a large baking sheet with your bone-in chicken. Pour over a mixture of olive oil and spices, then slide into your hot oven for just 30-40 minutes.Voila! Dinner is done.Serve your delicious one-pan wonder with a leafy green salad, or a loaf of my fluffy, soft Parmesan Herb Garlic Bread. It’s always a hit around my dinner table, and I know it will be at yours, too!I may not show it in every recipe I create, but I often use Glad™ Aluminum Foil for easy prep, cooking and clean-up in and around the kitchen. It’s one of my pantry staples, and since it is 30% stronger than other leading foils, I use it for the toughest of jobs from the freezer to the oven!Here are some “pro” tips for getting the most out of Glad™ Standard Foil:■ Cover casserole dishes for faster and more even oven cooking■ Wrap potatoes and corn to steam-cook in the oven■ Line pans and cookie sheets for easy clean up when bakingGlad™ Heavy Duty Aluminum Foil is designed to take on the toughest kitchen jobs. At 12” wide, it is still the perfect pantry size but its extra thickness and strength make it ideal for:■ Protecting food from freezer burn■ Making larger foil packets for heavier food■ Wrapping or covering hot food to maintain heat■ Can be used outside of the kitchen as So, head out and grab your ingredients (and a roll or two of this awesome foil) for this delicious dinner! It only takes about 15 minutes to prepare, and while it roasts, you can take advantage of those extra to-do’s on your list, or just enjoy more family time. Dinner doesn’t have to be difficult. With recipes like these, it can be a total breeze.Click here to find more recipes at the Glad® Foil website, and get a $1 off coupon wherever Glad® Foil is currently sold!How do you use foil outside the kitchen?  Entry Instructions:No duplicate comments.You may receive (2) total entries by selecting from the following entry methods:1. Leave a comment in response to the sweepstakes prompt on this post2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “ and leave the URL to that tweet in a comment on this post3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.The Official Rules are available here.Be sure to visit the Glad® brand page on BlogHer.com where you can read other bloggers’ posts! Rosemary Roasted Chicken with Bell Peppers and PotatoesPREP TIME15 minsIngredients1 lb. baby red potatoes, about 6-8 potatoes, halved1 small red bell pepper, chopped into 1-inch pieces1 small green bell pepper, chopped into 1-inch pieces1 small yellow bell pepper, chopped into 1-inch pieces1 medium red onion, chopped into 1/2-inch pieces8 pieces (about 3 lbs.) bone-in chicken parts (I used 4 thighs + 4 legs), pat dry1/3 cup olive oil4 cloves garlic, minced1 teaspoon dried crushed rosemary1 teaspoon onion powder1/2 teaspoon paprika1/4 teaspoon crushed red pepper flakesKosher salt and freshly ground pepper, to tasteOther items needed:1 large rimmed baking sheet or casserole dish1 roll Glad™ Standard Aluminum FoilAdditional fresh rosemary, for garnish optionalInstructionsPreheat oven to 400 degrees F.Chop vegetables and place on a large, rimmed baking sheet lined with Glad™ Standard Aluminum Foil. Pat chicken piece dry and place onto the baking sheet.In a small bowl, whisk together olive oil, garlic, rosemary, paprika, onion powder, red pepper flakes, and salt and pepper. Pour over the vegetables and chicken. Toss with your hands to evenly coat vegetables and chicken in the oil mixture.Place chicken parts skin side up and spread them out evenly in the pan. Arrange vegetables around the chicken, placing chicken on top of vegetables if needed.Bake uncovered for 30-40 minutes, or until chicken is cooked and juices run clear. Vegetables should be softened and potatoes fork-tender.Remove from oven and garnish with additional chopped fresh rosemary, if desired.Enjoy

best cranchy mushroom recipe here 🍕🔥

Meethi seviyan recipe with step by step – a sweet dessert made from seviyan (whole wheat vermicelli), ghee, milk, dry fruits and sugar.Seviyan is also known as semiyan in hindi. this is a quick dessert recipe that is done in less than 20 mins. Sweet vermicelli is usually made during festive occasions. There are few more delicious sweet recipes you can make with seviyan like:Vegan vermicelli pudding made with almond milk.I get nostalgic when making meethi seviyan as we enjoyed eating them as kids. My mom used to make them quite often with milk. We used to have them as a sweet evening snack. However, you can have them as an after meal dessert also.In this dry seviyan recipe, I have used milk. though you can also cook seviyan with water. You could add dry fruits of your choice in this meethi seviyan recipe. I have used pre roasted whole wheat thin vermicelli for the seviyan and then further fried in ghee for even browning.This sweet seviyan recipe has one more ingredient which makes it more flavorful. That ingredient is milk powder. Milk powder gives an added flavor and taste to any dessert. But if you want, you can skip milk powder for this recipe.How to make meethi seviyan1. Firstly keep all the ingredients ready for the seviyan. Break the seviyan and keep aside.2. Chop the dry fruits and place aside.3. Heat a pan and then add 1 tbsp ghee.4. Let the ghee melt and then add 1 cup of the broken seviyan.5. On a low to medium flame, with frequent stirrings, roast the seviyan till they become golden. since I used pre roasted seviyan, I didn’t have to roast the seviyan much. However, if you use seviyan which is not roasted, then you will need to roast for some more time.Making meethi seviyan6. Then add all the chopped dry fruits and raisins.7. Stir them nicely.8. Lower the flame and pour 2 cups of milk. Instead of milk, you can also add water.9. Stir and mix very well. Then continue to stir for 2 to 3 minutes.10. Now add ¼ cup of sugar.11. Keep stirring the mixture.12. Add ¼ cup of milk powder. If you do not have milk powder, then just skip it.13. Mix again.14. Sprinkle ½ tsp cardamom powder and stir well.15. The mixture will start thickening and the seviyan will also begin to absorb milk. When all the milk has been absorbed, switch off the gas.16.  Serve meethi seviyan hot or warm or chilled. You can even garnish with some sliced dry fruits while serving.

Learn how to make healthy fried brown rice using this simple and easy recipe. A wholesome meal with fresh ingredients and way better than takeout. And, a perfect way to incorporate whole grains into your diet.If you feel some resistance to eating fiber-rich brown rice then try these recipes like Mexican brown rice, cilantro lime brown rice or this easy vegetable fried rice. These will inspire you to cook with brown rice more often.Brown rice does taste delicious if you cook it the proper way. And this Asian style fried rice with brown rice is far better and healthier than takeouts. Believe me, you will want to make it again and again.HOW TO MAKE HEALTHY FRIED BROWN RICEIn sesame oil fry some garlic, ginger, and scallions.Then add diced fresh vegetables and cook for a few minutes or until softens.Now add soy sauce, rice vinegar and mix well.Finally, add cooked brown rice and mix well with vegetables. Garnish with fresh sliced green scallions and serve warm.    Easy Vegetable Healthy Barley SoupVEGETABLE FRIED RICE WITH BROWN RICE- HELPFUL TIPS!Brown rice – preferably use Jasmine brown rice for making this Asian fried brown rice. However, it is not mandatory. Sometimes I also use long grain brown rice if I don’t have Jasmine rice handy. Make sure the rice is perfectly cooked according to your likings.You can also use white rice instead of brown rice. Dice fresh vegetables like carrots, bell peppers into small cubes for even cooking. Eggs – you can add eggs and turn it into egg fried rice. It will make this rice even more filling and rich in protein. In some oil scramble a couple of eggs and add them into the prepared vegetable fried rice. Use a large nonstick skillet or large wok for making this rice dish. It helps to fry and mix vegetables with rice easily.THE BEST TYPE OF RICE FOR FRIED RICEIn Chinese cooking, medium to long grain white rice is used for making any type of fried rice. Rice that is fluffy and does not clump together upon cooking works best for making fried rice. Usually, the Jasmine rice variety gives you this texture. However, practically any type of cooked rice will work for making this dish.Preferably use day old or leftover cooked rice (or fresh but cold rice) for this recipe. The rice slightly dries out over time and makes it easy to separate the grains while mixing and gives a nice fluffy texture to the dish.WHAT TO SERVE WITH FRIED RICE Serve this healthy fried brown rice on the side of stir fry vegetables or this chili garlic tofu for a complete wholesome meal.Also to make a complete meal you can pair it with starters like shrimp spring rolls or tofu spring rolls, soups, etc.YOU WILL LOVE THESE ASIAN INSPIRED RECIPESChili Garlic TofuSoba Noodle SoupVietnamese Shrimp Spring RollsSpring Roll Salad BowlVegetarian Spring RollsFOOD FOR THE SOUL“Truth is one, single, and it can never be misinterpreted. To know the truth it is essential that whatever human awareness we have got, it has to be expanded. There is something still lacking in that awareness by which we cannot know God, we cannot know the truth.” (Shri Mataji, Preston, UK, 1980). (Experience your self-realization now)RecommendedInstant Pot Spinach Brown RiceRead More Instant Pot Vegetable Barley SoupRead More Healthy Vegetable Thai Fried RiceRead More  Healthy Fried Brown Rice With VegetablesLearn how to make healthy fried brown rice with fresh vegetables. Simple, delicious and wholesome vegetable fried rice recipe that is better than takeout.Course: Main or SideCuisine: Asian Inspired Prep Time 15 minutes Cook Time 30 minutesServings :5Calories :336kcalIngredientsCooking Rice2 cup Jasmine brown rice3 1/2 cup waterPreparing Vegetables1/2 tbsp sesame oil3-4 medium garlic cloves finely chopped1/2" ginger peeled and finely chopped1/2 bell pepper diced red and green each1 large carrot peeled and diced1 cup green peas fresh or frozen3-4 springs of green onion (scallions)1 1/2 tbsp soy sauce1 tbsp rice vinegarsalt to tasteGet IngredientsPowered by ChicoryInstructionsIn a medium pot add rice and water and bring mixture to boil. Then simmer on low heat with cover for 25 mins. Let it cool down completely. Using a fork fluff the rice to separate the grains before using.In a large skillet or wok heat oil on medium to high heat.Add chopped garlic, ginger and the white portion of scallions (reserve green for garnishing). Cook it for 1-2 mins.Then add diced peppers, carrot and peas. Stir fry them for few minutes (see notes).Now add soy sauce, rice vinegar and mix well.Finally, add cold rice and mix well with vegetables. Season with salt if necessary.Garnish with green onions and serve warm.NotesCooking vegetables - If you want vegetables to be nice and crunchy, just saute them until you get the desired texture. And if you want vegetables soft in texture then add 2 tbsp of water, cover the skillet and cook it for 3 mins. Then add soy sauce and vinegar and follow the next set of instructions.Cooking rice - You can cook rice well in advance or use leftover rice in this recipe. Cold rice works best and makes it easy to stir fry without breaking them. However, you can use freshly cooked rice if you want. The taste won't change if you use fresh rice. I always make rice fresh for this recipe and let it cool down completely before adding into vegetables.While preparing scallions, separate white part, slice and cook them with ginger and garlic. Reserve green part of the scallions to use at the end to garnish.hi I'm anil I'm a chef passion for food and cooking has now led us to share some healthy, tasty recipes and the benefits of eating certain ingredients with the goal of inspiring you to eat well and live

best roasted vegetables recipe here.wonderfully flavorful and fragrant vegetarian Indian dish, this Indian Broccoli and Paneer works perfectly as both a side dish or starter!Here’s a delicious vegetarian Indian dish that your taste buds will love.  It makes both a great side dish or starter and is simple to prepare, all you need are the right spices and paneer.My Latest VideosSlow Cooker Teriyaki Chicken00:00 of 01:1900:1401:19 Paneer is a fresh Indian cheese that is unaged and non-melting, meaning it holds its shape when cooked or fried.  It’s also very mild in flavor, a bit like mozzarella, and so it takes on the flavors of whatever it is cooked with.  You can find it in the specialty cheese section of most grocery stores.Though it’s pretty quick to make as it is, you can save a bit of time if you wish by blanching the broccoli in advance and refrigerating it until ready to use.The flavor and aroma of the spices and the combination of ingredients are sure to win you over!Let’s get started!Blanch the broccoli in bowling water for a minute or two, just until lightly softened but still crispy.  Immediately place in ice water to prevent further softening.  Drain and set aside.Heat the ghee in a frying pan (preferably nonstick as you will be adding the paneer shortly) and add the seeds.  Fry until fragrant and lightly toasted, being careful not to scorch them (otherwise they’ll become bitter).  Add the onion and continue to cook until slightly softened, 2-3 minutes.  Add the garlic, ginger, mace and salt and cook for another 2 minutes.  Transfer the mixture to a bowl.Add a little more ghee to the pan and fry the paneer on both sides until lightly browned, sprinkling with a little salt and a light pinch of ground cumin.Return the onion mixture to the pan along with the blanched broccoli and heat through, stirring minimally to prevent breaking the paneer.  Add salt to taste.Enjoy!Indian Broccoli with PaneerKimberly KillebrewA wonderfully flavorful and fragrant vegetarian Indian dish that works perfectly as both a side dish oINGREDIENTS  1 pound broccoli, cut into florets with long stems attached (broccolini is another great choice)12 ounces paneer cheese, cut into strips 1/4 inch thick and 3/4 to 1 inch widePinch of ground cumin1 tablespoon ghee1/2 teaspoon brown mustard seeds1/4 teaspoon nigella seeds (aka kalonji seeds)1 teaspoon cumin seeds1 medium yellow onion, cut in half and sliced into thin strips1 tablespoon minced garlic1 tablespoons minced ginger1/2 teaspoon ground mace1/4 teaspoon sea saltINSTRUCTIONS Blanch the broccoli in bowling water for a minute or two, just until lightly softened but still crispy.  Immediately place in ice water to prevent further softening.  Drain and set aside.Heat the ghee in a frying pan (preferably nonstick as you will be adding the paneer shortly) and add the seeds.  Fry until fragrant and lightly toasted, being careful not to scorch them (otherwise they'll become bitter).  Add the onion and continue to cook until slightly softened, 2-3 minutes.  Add the garlic, ginger, mace and salt and cook for another 2 minutes.  Transfer the mixture to a bowl.Add a little more ghee to the pan and fry the paneer on both sides until lightly browned, sprinkling with a little salt and a light pinch of ground cumin.Return the onion mixture to the pan along with the blanched broccoli and heat through, stirring minimally to prevent breaking the paneer. Add salt to taste.NUTRITIONCalories: 225kcal | Carbohydrates: 8g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 138mg | Potassium: 271mg | Fiber: 2g | Sugar: 2g | Vitamin A: 470IU | Vitamin C: 69.2mg | Calcium: 317mg | Iron: 0.8mg

Palak ka kaapa – Spinach gravy from Uttarakhand, IndiaHOME Sharing is caring! Jump to Recipe Print RecipePalak ka kaapa is an easy and nutritious Palak aka Spinach gravy from Uttarakhand, India. It is simple and quick and made without any onion and garlic. This is one of the typical recipes from the Indian state of Uttarakhand and goes well with Roti or hot steamed rice. Palak ka kaapa - Spinach gravy from UttarakhandUttarakhand – Land of the GodsSo we are back to another state and almost reached an end to the alphabetical order of Indian States. This time we are virtually visiting the State of Uttarakhand. Uttarakhand formerly known as Uttaranchal is often referred to as “Devabhumi” meaning the “Land of the Gods” due to the numerous Hindu temples and pilgrimage centres found throughout the state. Known for its natural environment of the Himalayas, the Bhabar and the Terai. The capital of Uttarakhand is Dehradun and my memories of this state is eating endless lychee during my visit to the state. Natives of the state are called Garhwali or Kumaoni by their region of Origin. Subscribe for updates from this siteSubscribe to Cook With Renu!Get updates on the latest posts and more from Cook With Renu straight to your inbox.Your Email...SUBSCRIBEBy subscribing, I consent to receiving emails.Uttarakhand CollageUttarakhand Sugar-Free Berry Chia Jam (Instant Pot & Open Pot Method)Play VideoCuisine of UttarakhandThe primary food of Uttarakhand is vegetables with Wheat being a staple. Coarse grain with high fibre content is very common in Uttarakhand and this can be well understood due to the harsh terrain it has. Buckwheat (Kuttu), and the regional crops, Maduwa and Jhangora are most commonly used. The cuisine of the state is meticulously chosen to not only suit your taste buds but also to use the most of the resources available. A balance flavour is the key to authentic Uttarakhand Cuisine, that is mostly cooked over a slow fire and consists of lentils. Famous dishes of UttarakhandPhanu, Kafuli, Thechwani, Gahat ke Paranthe, Gahat ka Shorba, Raat, Aloo Gutuk, Dubke , Kaapa are few of the finger licking dishes from the state. Few of the mouth watering side dishes are Bhangeera ki Chutney, Mooli Thechuwa and Hara Namak. Recently I even made Kumaoni Raita and even though it is a simple cucumber raita, the taste of it was lifted by the crushed mustard and garlic. Will be sharing the recipe soon. Palak ka kaapa - Spinach gravy from UttarakhandThe ChallengeSo coming to today’s recipe, as you are aware in this group we have partners assigned and we exchanged secret ingredients in this challenge. My partner this month was Narmada who blogs at Nams Corner. She has a wonderful collection of different types of recipes. I am in love with her, Homemade Bourbon biscuits , Butter Murukku and Beetroot Rice. Hopefully I try them soon.Secret IngredientsSo coming to the secret ingredients, she gave me greens and ghee and I gave her Lentils and Ginger and she made HorseGram Paratha. So with my secret ingredients I decided to make this Palak ka Kappa a healthy and nutritious dish from Uttarakhand. While searching for recipes from net, I landed up on one of my fellow blogger friend blog’s, Ribbons to Pasta. Just hop on to her blog and you will be amazed by her wonderful creations and fusions. Spinach, Iron and Protein Rich VeggieRecipe of Palak ka KaapaSo I tweaked her recipe a bit. Instead of boiling palak first, I directly added the roughly chopped palak in the tadka. Also, I do not like to chop any of greens must as they lose nutrients. It is best to consume them as is or with minimal chopping and cooking. Reset the recipe is quite simple. A simple tadka with spices does the magic. To balance the bitter taste of Spinach curd is added. It also results in the gravy being creamy and smooth. I enjoyed this with steamed rice. It can be equally enjoyed with some hot phulkas. Just a warning , that this is not a gravy which might suit all, as it is just made using spinach. But once you acquire the taste you will love it and mainly due to its high nutrient content as spinach is loaded with high contents of Iron, folic acid and calcium. A good source of proteins for vegetarians or vegans.So here goes the recipe of Palak ka kaapa – Spinach gravy from UttarakhandIngredients250 grams Spinach75 grams about ¼ Cup Curd beaten to a smooth paste.1 tablespoon GheeA pinch of Asafoetida (**for Gluten free, Please see notes)¼ teaspoon Cumin SeedsRed chilli powder to taste¼ teaspoon Turmeric PowderSalt to taste½ teaspoon Rice powder made to fine paste with 1 tablespoon waterPreparationClean and wash the Spinach.Drain and Roughly chop it.Heat ghee in a wok or a deep pan. Add asafoetidaAdd cumin seeds once the ghee is hot.Let it crackle. Now add the red chilli powder , turmeric and quickly give it a stir. Careful not to burn the masala’s.Now add the chopped Spinach and salt. Go easy on salt as greens take less salt.Let this cook on medium for 3-4 minutes stirring in between.The Spinach should reduce to almost half.Now add in the curd and rice paste.Give everything a mix and let it further cook for 3–4 minutes. Serve with Roti or Rice.Notes1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 mlAsafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)Making of Kappa, Spinach GravyRecommendedRecommended ContentPalak Paneer (Indian Cottage Cheese in Spinach 5 from 6 votes Print Pin Rate SaveCourse: Dinner, Lunch, Main CourseCuisine: Indian, UttarakhandKeyword: Curd, Less than 10 Ingredients, Palak, Spinach Prep Time: 5 minutesCook Time: 10 minutes Servings: Ingredients250 grams Spinach75 grams about ¼ Cup Curd beaten to a smooth paste.1 tablespoon GheeA pinch of Asafoetida (**for Gluten free, Please see notes)¼ teaspoon Cumin SeedsRed chilli powder to taste¼ teaspoon Turmeric PowderSalt to taste½ teaspoon Rice powder made to fine paste with 1 tablespoon waterGet IngredientsPowered by ChicoryInstructionsClean and wash the Spinach.Drain and Roughly chop it.Heat ghee in a wok or a deep pan. Add asafoetidaAdd cumin seeds once the ghee is hot.Let it crackle. Now add the red chilli powder , turmeric and quickly give it a stir.Careful not to burn the masala’s.Now add the chopped Spinach and salt. Go easy on salt as greens take less salt.Let this cook on medium for 3-4 minutes stirring in between.The Spinach should reduce to almost half.Now add in the curd and rice paste.Give everything a mix and let it further cook for 3–4 minutes.Serve with Roti or Rice.Notes1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 mlAsafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)