Home     About Us     Search     Contact Us 




 Indian Cuisine Made EZ

Indian Herbs, Spices and Ingredients...


Glossary of Indian Food Terms 

Do you know what they mean?

Indian Kitchenware

Food Measurements and Conversions

Indian Tea 


Indian Recipe Box

Non-Vegetarian Cuisine

Vegetarian Cuisine

Having a Party ? Party Menus 


Fun Cocktails

Cooking Tips & Tricks

Managing time when cooking Indian food

Cooking With Your Kids

Have a Question?


 New Service Launched ! Try It ! 

 Cooking Links

International Cooking Links

Indian Cooking Links

Viewer Recipe Sites

Add A Link 

Join our open discussion about  Indian Cuisine and Culture

Click to Subscribe

Powered by www.yahoogroups.com


Curry made with mustard greens and spinach

1 can mustard leaves
1 frozen packet of spinach (thawed)
1 tablespoon ginger garlic paste
2 medium Finely chopped onions
Finely chopped tomatoes
2 tablespoons Oil
1/2 tsps Turmeric
1 tsps Garam masala
1/2 tsps Cumin powder
1/2 tsp Coriander powder
light sprinkling of sugar
Web www.CuisineCuisine.com

Heat oil, add the onions and saute for a few minutes till golden brown. Add the ginger garlic paste and add all the remaining spices.

Now add the chopped tomatoes.

Quick Tip: Tomatoes should never be added first in anything because they secrete their acid and don't let any thing else cook after that.

Drain mustard leaves from can and wash it off the brine. Add to the above mixture and then add the chopped spinach. Keep stirring and add 2-3 tablespoons of water;  the consistency should be thick. Sprinkle with sugar slightly after the whole thing is done.

Add a dollop of salted butter on top. Serve Hot.

Eat with Corn Tortillas. (Makki ki roti)




Guest Book      Contact Us     Rate Us


Advertising Info    Disclaimer    Viewing Tips   

Click   if you would like to save this page in your favorites folder for later.

Copyright CuisineCuisine.com All rights reserved