Tag Archives: spinach

Mushroom, Corn and Spinach Curry

It was one of those days when a warm curry was perfect for lunch but needed to rely on the veggies in the fridge. I has the curry paste already made so it took about 20 minutes to make and serve with Quinoa.

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Mushroom Corn and Spinach Curry

Everyone has their own version on homemade curry paste, mine is infused with spices prevalent in Kashmiri cooking…dry ginger, fennel and cloves. Coconut oil has been used for cooking but mustard oil would be great as well.


Welcome to 2016, great food and constant discovery.

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Mushroom Corn and Spinach Curry

Curry Paste:

  • 1/2 onion finely chopped
  • 2 green chilies finely chopped
  • 4-5 cloves of garlic crushed
  • 1 inch cinnamon stick
  • 3 cloves
  • 1 black cardamom
  • 3 green cardamoms
  • 1 tsp dry ginger powder
  • 1 tsp cayenne powder ( adjust to the amount you can handle)
  • 1 tsp turmeric
  • 1 tsp fennel powder
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 1  and 1/2 cup chopped tomatoes
  • Salt to taste
  • 1 tbsp coconut oil


Heat coconut oil in a pan and add the onions, fry until they turn golden brown.

Add cumin seeds and cloves and let them splutter.

Add green chilies and garlic and sauté for a couple of mins

Add the rest of the spices and sauté until fragrant

Add the tomatoes and cook on medium heat until the tomatoes are done and oil separates from the sauce. Add salt to taste.

This pastes can be stored and used over a week. You can discard the big pieces of cinnamon and cardamom if you like.



Vegetable curry

  • 2 cup chopped organic mushrooms
  • 1 cup frozen or fresh organic corn
  • 5 cups of fresh organic spinach.
  • 1 tbsp oil.


Heat coconut oil in a pan and add the mushrooms and fry until they turn brown.

Add the corn and sauté for a few minutes.

Add 2 tbsp of the curry paste and let the flavor melt in.

Start to add spinach in batches and add about 1/2 cup water.

You can check the salt at this point.

Let the mixture simmer for 10 mins and the curry is ready.

I served it with Quinoa but it would be great with rice or naan.

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Taking this to Fietsa Friday and Real Food Fridays

Nadru Palak ( lotus stems with spinach)

Another journey through the vegetarian Kashmiri food.

Kashmiri Nadru Palak
Kashmiri Nadru Palak

Nadru or Lotus stems/roots are a delicious curious vegetable very popular in Kashmir (India). They are often fried and served as a street snack food. For the dinner table, the 2 most popular recipes are Nadru Yakhni (yogurt sauce)  and Nadru Palak ( Spinach). This recipe is for the latter but you can try our the delicious yogurt recipe in my earlier post or my step by step guide on wikihow

Also take a look at my post and pictures of Lotus Seeds from last summer.

The ingredients are simple and the recipe is simple. I always use a pressure cooker with root vegetables as it locks in the ingredient and saves time but you can use a heavy bottomed pan.

Lotus Stem is very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Thiamin, Vitamin B6, Phosphorus, Potassium, Copper and Manganese, and a very good source of Vitamin C.

The actual stems at my local asian market in Virginia  look like this:food for the soul (1)

I actually wanted something more tender so bought a bag of the frozen kind. The were fantastic.

The spinach can be fresh and organic. I blanch in in boiling water for a few minutes but you don’t have too. It just makes it easier to stir when cooking.

You can serve this with rice. I actually had it with quinoa which would not be typical but healthier.

Here is what you need

  • Bag of frozen lotus stems or freshly cleaned and sliced – about a pound
  • Organic spinach – a couple of bunches ( about 2 lbs)
  • cumin seeds – 1tsp
  • whole red chilis – 3
  • asafetida – 1/4 Tsp
  • dry ground ginger – 1 tsp
  • red chili pwd – 1/2 Tsp
  • turmeric  – 1 tsp
  • dry ground coriander – 1 tsp
  • salt to taste
  • kashmiri vari – 1 tsp ( optional)
  • 1 tablespoon mustard oil

In a pressure cooker add some mustard oil and the cumin seeds and whole chilies

Once crackling, add the asafetida and then the lotus stems. fry for a few minutes. Add the spinach, ginger, turmeric, coriander, and salt. If the spinach is fresh then let it wilt. If it is blanched then just stir it around for a bit.

You may need to add a 1/2 cup water if the mixture is on the dry side.

Pressure cook for about 4 whistles. Once you are able to open the cooker add the vari if using for that extra flavor and spice.


Kashmiri Nadru Palak
Kashmiri Nadru Palak

This is a unique dish to take to Fiesta Friday hosted by  Dini @ Giramuk’s Kitchen and Mollie @ The Frugal Hausfrau

Greens in spices – Chinese Spinach and Red Chard

Sometimes finding unique fresh green in the market just makes my day. Could not resist bringing home crisp and fresh Chinese Spinach and Red Chard. Washed and chopped they were ready to be cooked with spices.


Batch of Chinese Spinach and Red Chard
Batch of Chinese Spinach and Red Chard

Heat up some Mustard Oil and add dry whole red chillies (2-3) and 4-5 cloves of chopped garlic. Once sizzling, add a pinch of asafoetida (optional) and a couple of tablespoons of water. Cover with a lid for 10-15 seconds to create some steam. Add all the chopped greens and cook until wilted. Add 1 tsp turmeric, 1 tsp coriander powder, 1/2 tsp cayenne pepper. Fry with the spices for a couple of minutes, add a cup of water and then cover and cook for 15-20 mins.  It’s that easy!


You can serve this with brown rice, Quinoa or the traditional while rice.