Spinach And Onion Bhaji Recipes

Steps:

• For the mango chutney:
• Mix all the ingredients together in a heavy-bottomed saucepan and boil for 40 to 45 minutes. It should thicken and be quite syrupy.
• Pour into a sterilized canning jar while hot. Seal the jar, allow to cool completely, then move to a cool place and leave for a week. This will give it time to mature. It should keep for around 3 months.
• For the bhajias:
• Pour vegetable oil into a large, deep-lipped skillet so that it comes 2 inches up the sides. Gently heat it while you prepare the bhajia mixture. Alternatively, heat a deep-fat fryer to 350°F.
• Grate the carrots, onion and ginger using a cheese grater. Transfer them to a large bowl and add the rest of the ingredients. Scrunch all of the mixture together with your hands to release the moisture from the veggies and help it bind together. If you need to, add a few tablespoons of water-you want it to be a dropping consistency. Shape the mixture into balls of around a tablespoonful each before flattening them a little, which allows them to cook all the way through so that they don't end up with a doughy center.
• Add a little of the mixture to the oil to test if it's hot enough: it should sink and then swim. Deep-fry the bhajias, in batches if you need to, for about 5 minutes until they are golden brown. You will need to flip them a few times to get an even color. Drain on paper towels. Serve hot with mango chutney or your favorite dip.

Steps:

• If the spinach is frozen, thaw it and squeeze out all the water. Chop it, then squeeze out any leftover water.
• Heat oil and add the seeds. Cook until they start to pop, then add onion, garlic, chilli, and ginger in a wok and cook until onion is golden (but not dark brown).
• Add spinach, tomato, and salt and toss. Cook until well wilted and hot (about five minutes). Squeeze lemon juice over it and stir through to taste. Serve with rice or as a side dish with your favourite curry.

Steps:

• Heat 2 tbsp of the oil in your largest pan, sprinkle in the cumin seeds and let them crackle for a few seconds. Add the chopped onion and the mushrooms and cook for 10 minutes, stirring frequently, until the onion has softened and is starting to turn golden.
• Sprinkle in the garam masala, add the garlic, ginger and chilli and stir to mix, then throw in a bag of spinach. Cover and cook for just a minute or two until the spinach has wilted and there is room in the pan for another. Repeat until all the spinach has wilted, then season with salt. Remove with a slotted spoon to a warm serving dish and keep warm.
• Fry the onion slices slowly with the turmeric in the remaining oil until the onion is golden brown. Serve the spinach hot, sprinkled with the onions.

Steps:

• Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat.
• Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.