Recipe from my book ‘CHETNA’S 30 minute Indian’ link here - www.amazon.co.uk/Chetnas-30-minute-Indian-Chetna-Makan/dp/1784727504/ref=mp_s_a_1_1?crid=2YBSK1GGI8TNX&keywords=30+minute+indian+chetna+makan&qid=1665324906&qu=eyJxc2MiOiIwLjg3IiwicXNhIjoiMC45MiIsInFzcCI6IjAuOTIifQ%3D%3D&sprefix=30+minute+ind%2Caps%2C147&sr=8-1
Tried this last night, it was delicious. Had to make my own panch phoron, but it is the mango powder which really make the dish for me. Thank you! The tip of letting the spinach sit for 3 minutes on top was perfect.
will try it, with your suggested spices. Normally spinach dishes come out kind of bland, so I am hoping that your ideas work. Can we use frozen spinach? - it's much easier to get. BTW, a couple of observations: I always keep the skin, especially with red potatoes. It's very thin, and has a lot of nutrients. I read in a reputable newspaper that if you use black pepper in conjunction with turmeric, the latter's inflammation fighting properties are enhanced quite a lot; even a small amount of black pepper is enough. I didn't really believe this, but then I saw turmeric supplements at the pharmacy and that too had black pepper in it.
in case you lack panch phoron (like I do), it is easy to make: 1 tablespoon cumin seeds (jeera) 1 tablespoon brown mustard seeds (can make do with black, though maybe a smidge less as black is stronger than brown) 1 tablespoon fennel seeds 1 tablespoon nigella seeds (also called black cumin or kalonji) 1½ teaspoons fenugreek (methi) seeds (read carefully; this one is tsp not tbsp--don't overdo it)
Black cumin also refers to a different spice, that is a type of cumin but is completely different to nigella. It is true that nigella is sometimes called black cumin, so you need to make sure it is actually nigella. In the UK I have only ever seen nigella called either nigella or kalonji.
Your 30 Minute cookbook is a favorite for us. I've recommended it to several people who have raved about the food I've made out of it and shared with them.
you're extremely easy to relate to, your cooking methods familiar and your presentation just right. i think i may need to purchase your book! thank you for this great video.
I was going to ask what is panch phoron, but then I saw the comment by Richard Wallace below. Now I know. Thank you Richard. You could have briefly described what it is.
What does mango powder taste like and what flavor does it add? The spinach and potato mixture is another surprise to us, although I think it might be good as a cream soup also!
big fan here in Dublin Ireland. Can you please please please print your recipes in your description section. That way we can watch and follow the recipe together. Many thanks. your recipes have given me a whole new belief in my abilities concerning Indian style cooking.
So this is what I am making today as I had a big load of large spinach leaves to use up. Also I realised when I watched this and your other video on this recipe from three years ago I don’t have your ‘30 minute’ book 🫢 so I’m off to rectify that and place an order to add it to my collection. I noticed that in one recipe video you used Garam Masala and in the other you used Amchur powder… what’s the difference in using one over the other i wonder. I used the latter as i commonly use GM in my dishes - I’m excited to eat it later. Thanks again for yet another great nutritious recipe 🥰
Today I have cooked this recipie for dinner and I am delighted it's amazingly easy to Cook and incredibly tasty. I Just added a teaspoon of peanut butter before adding potatoes. For sure I am going to Cook it again and again. Thank you very much for your recipies. Saludos from Spain
Delicious. I have a book but because there was no picture I skipped this recipe. Went to Indian store to get spice mix and everybody loved it. Even my son who is not a fan of potatoes.
Absolutely delicious. It was my first time using panch poran and amchur powder, but I'm so glad I went out and bought them. Amazing recipe, thank you Chetna!
Is this best eaten as is or with naan or rice? I am trying to learn some foundation/core vegetarian dishes from different cultures and am not sure if this is a singular dish or part of numerous dishes to be served for dinner. not sure if that made any sense at all. LOL
I’ve just ordered your two books and that five spice. This is my preferred indian dish when in a restaurant but only when they are not to heavy with the chilli. Love your channel ❤
I know it's more of a Persian dish, but could you please make a video on sabzi koresh? My best friend's mom ised to make it and it was always amazing!! I can't eat meat anymore so a vegetarian version would be sooo amazing!!!
Made this for lunch today and we loved it! I found 5 spices at the supermarket 🙏 but had to cook without mango powder. Definitely will cook this again and next time with mango powder. 🙂 Thank you!
I love saag anything. I've found that the fresh spinach leaves you find in supermarkets are a bit flavourless. I don't know why. The frozen spinach cubes you can buy seem to have a better spinach flavour. I would have thought that fresh leaves would taste much better than frozen, but that's just what I've found. Recipe looks lovely. I'll have to try it!
Good for you Chetna!!!! I luvvvvv my food HOT When I consume,,,( lol lol lol),,, and I’m a nurse so I suppose I should be more cautious (????? NOT!lol lol),,,I just feel the taste is so much more intense n much more tasty when served HOT!👍 Thank you for You,, I very much admire you!😁😊
I’m definitely making this tonight. I too have a giant bag of spinach to use today😁. Better make some panch phoron 😃. We have a Chetna every Saturday night! 🤣🤣
Recipes differ but a common version is equal parts of cumin seeds, fennel seeds, nigella seeds, fenugreek seeds and brown mustard or carom seeds (ajwain)
Thank you both for your time to answer. I´m new to indian cousine and therfore still in the stage of buying new spices. I´m a german-turk and some of the spices are completely new for me.
Hello Chetna, What would you serve to accompany this. I happen to have all the ingredients including spices in separate form. Its 830 in the morning in California but this would be an amazing lunch!
Just made this and its wonderful! It has so much flavor.! Only thing I did differently is use less oil (2 tsp) instead of the 2-3 tbsp used in video. Really outstanding, thank you!
Perfect timing, had this recipe on my „to cook“ list for quite some time ☺️ watching you cook it, I can’t wait to try it! Recently I went back to „old favourites“ and sometimes simply adjusting to my kitchen abilities when treating friends with a lush thali (at least to my abilities ^^) just yesterday I made the spiced layered flatbreads, tomato tamarind chutney (try to always have it in the fridge - it also pairs lovely with some aged cheese - as a Swiss, I think this is more my terrain 😂 but taste is still so subjective☺️) cucumber raita & chicken korma all out of your 30 min book! Also made the brown lentil dal with jaggery from a video of yours and thanks to practicing & learning from you, I combined several recipes to make a vindaloo as well ☺️ I’m sure there are better pairings but I’m still eager to learn! However we had a great night, they were delighted with the food and I guess they‘ve (finally) ordered some of your books now 😁 Thank you once more for all of your work and sharing so many gorgeous recipes with the world! ❤ (Ps. I recently could finally go back to the UK & was soooo incredibly happy to buy spices I can hardly find here - hope those 400g of Kashmiri Chili powder will last for some time 😅)
@@FoodwithChetna you‘re more than welcome! I truly your recipes sooo much! The only book missing so far in my collection is your newest one, but it‘s already on my wishlist 😉
Panch means 5,phoron means tempering. Equal quantity of Nigella, mustard, fennel, Fenugreek, coriander seeds. It is sold separately or as a premix called panchphoron.
oh, you know those thinly-thin pastries, that you have to cover up with moist towel so they don't crackle up? filo you called them. well, you can use chopped spinach and white cheese, as a filling for those. it's customary in Serbia to make those, not with spinach per se, but with something we call zelje (I'm not even going to attempt to teach you how to pronounce that, lj is actually one letter, but in latin alphabet it looks like two and I can't think of single non slavic word that uses the same sound, if there is, it'd have to be french. but, it's a first letter in ljubav - love, and ljudi - people, and it's also in želje - wishes, so rare, but important letter) anyway, zelje is apparently a local thing, and being a leafy green, I doubt it's exported far and wide, so doubtful you can find it anywhere away from balkans. some translate it as cabbage, but, it neither looks anything like cabbage (altho, kale, cauliflower, brusel sprouts also none look like cabbage, but they're all same exact species) nor is it the close relative to cabbages, it's latin name is Rumex patientia - it's definitely much milder tasting than spinach, so some don't like to sub for spinach, but you never had zelje, so you might like it. you can also sub for chard, or maybe even kale or chinese kale) we don't quite have leafy kale here, we use that word to refer to savoy cabbage - I don't know how certain words got so messed up in Serbian, like, we call crapes pancakes. go figure. anyway, sorry for rumbling - I never had leafy kale or chinese kale, but they may be a decent sub for zelje we call that pastry type a pie, pita, and this specific pie, is called zeljanica, it's the yummiest thing bottom line: you don't have to overextend to spend spinach next time, you can just make a pie with it, and see if you like it I really do let my adhd shine through when I get excited, all I meant to say was to make a pie with extra spinach
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Recipe from my book ‘CHETNA’S 30 minute Indian’ link here -
www.amazon.co.uk/Chetnas-30-minute-Indian-Chetna-Makan/dp/1784727504/ref=mp_s_a_1_1?crid=2YBSK1GGI8TNX&keywords=30+minute+indian+chetna+makan&qid=1665324906&qu=eyJxc2MiOiIwLjg3IiwicXNhIjoiMC45MiIsInFzcCI6IjAuOTIifQ%3D%3D&sprefix=30+minute+ind%2Caps%2C147&sr=8-1
What pots are those? They are beautiful
Love your books I have them all Chetna even though it is very difficult yo find some of the spices here in France
Tried this last night, it was delicious. Had to make my own panch phoron, but it is the mango powder which really make the dish for me. Thank you! The tip of letting the spinach sit for 3 minutes on top was perfect.
will try it, with your suggested spices. Normally spinach dishes come out kind of bland, so I am hoping that your ideas work. Can we use frozen spinach? - it's much easier to get.
BTW, a couple of observations:
I always keep the skin, especially with red potatoes. It's very thin, and has a lot of nutrients.
I read in a reputable newspaper that if you use black pepper in conjunction with turmeric, the latter's inflammation fighting properties are enhanced quite a lot; even a small amount of black pepper is enough. I didn't really believe this, but then I saw turmeric supplements at the pharmacy and that too had black pepper in it.
in case you lack panch phoron (like I do), it is easy to make:
1 tablespoon cumin seeds (jeera)
1 tablespoon brown mustard seeds (can make do with black, though maybe a smidge less as black is stronger than brown)
1 tablespoon fennel seeds
1 tablespoon nigella seeds (also called black cumin or kalonji)
1½ teaspoons fenugreek (methi) seeds (read carefully; this one is tsp not tbsp--don't overdo it)
Thank you for sharing this. I didn't know how panch phoron can be made.
@@hemamin5747 you are welcome 🙏
glad to help
this is very helpful thank you. i’ve bought fenugreek seeds before but they are so hard that they’re impossible to crush…
@@marctonti53 rarely used in crushed form, but can be crushed (in a spice grinder) when needed
Black cumin also refers to a different spice, that is a type of cumin but is completely different to nigella. It is true that nigella is sometimes called black cumin, so you need to make sure it is actually nigella. In the UK I have only ever seen nigella called either nigella or kalonji.
Mashallah very nice like you thanks for sharing jazakhallah
It's my pleasure
Palak alu ...nice combination ....👍🤤😍🇲🇾
It's very delicious and amazing
Good recipe
thanks
Simply super! 🤩
Thank you 🙂
Delicious recipe 😍😍
Thanks a lot
mmm looks so tasty, I love spinach and potatoes together
I am going to make this today.
Enjoy
It looks delicious and healty. Thank you for recipe.
Most welcome 😊
First time making it today. Thanks
Looks so delicious! Can't wait to try it 😁
Your 30 Minute cookbook is a favorite for us. I've recommended it to several people who have raved about the food I've made out of it and shared with them.
Thanks Shelley
Ma'am I just love your recipes. Thanks for your constant videos.
Thanks Susan
Thank you! This looks easy and delicious.
So good
I’ve cooked this from the book, and yes, it is amazing. I think it’s the amchoor that makes all the difference.
Glad you enjoyed it
you're extremely easy to relate to, your cooking methods familiar and your presentation just right. i think i may need to purchase your book! thank you for this great video.
Looks so good
Thanks
I was going to ask what is panch phoron, but then I saw the comment by Richard Wallace below. Now I know. Thank you Richard. You could have briefly described what it is.
Trying this tomorrow looks AMAZING!
Enjoy
Thanks again for your amazing recipe
You do use the word amazing a lot, but so far you have never been wrong. Your food IS amazing.
Thanks a lot
Shared this with my kids...
Thanks for making this video - I am making this for supper tonight and you have helped me so much!
Marvellous!! So easy to make! Thank you.
Most welcome 😊
I cant wait to try this out. As a vegan i am always extremely grateful for inspiring recipes such as this! Thank you :)
Looks delicious, thanks for sharing 😋❤️👌
Thank you too
Thankyou, I’m growing so much spinach and found your wonderful recipe to use it. Awesome 👏🏼
You are so welcome!
One of my favourite Indian dishes ❤
So good
I always want to know what to accompany these wonderful recipes with?
That does look amazing! Great channel!
I cooked this for last Friday night's dinner! Leftovers I had for lunch yesterday!! I used silverbeet from our garden. One of my favourite dishes.
Lovely
Looks fantastic but I really want that pan!!!
😂😂😂
Looks really good and tasty. Great video. Gonna try! .
Thank you Richard Wallace - wish this was explained in the video
I have a big bag of spinach I haven't used, thank you for posting this, now gives me an idea how to use it up today.
Thank you very much😊
What does mango powder taste like and what flavor does it add? The spinach and potato mixture is another surprise to us, although I think it might be good as a cream soup also!
It adds a bit of sourness
Lovely lady cooking lovely food. First time here for me … I’ll be back. I want to move in this direction with my food. Thanks!
I just made this ! AMAZING ! Delicious ! Thankyou ⭐⭐⭐⭐⭐
This is gorgeous
thanks Sheila
Wow nice video 😊
big fan here in Dublin Ireland.
Can you please please please print your recipes in your description section.
That way we can watch and follow the recipe together.
Many thanks. your recipes have given me a whole new belief in my abilities concerning Indian style cooking.
So this is what I am making today as I had a big load of large spinach leaves to use up. Also I realised when I watched this and your other video on this recipe from three years ago I don’t have your ‘30 minute’ book 🫢 so I’m off to rectify that and place an order to add it to my collection. I noticed that in one recipe video you used Garam Masala and in the other you used Amchur powder… what’s the difference in using one over the other i wonder. I used the latter as i commonly use GM in my dishes - I’m excited to eat it later. Thanks again for yet another great nutritious recipe 🥰
Today I have cooked this recipie for dinner and I am delighted it's amazingly easy to Cook and incredibly tasty. I Just added a teaspoon of peanut butter before adding potatoes. For sure I am going to Cook it again and again. Thank you very much for your recipies. Saludos from Spain
Love this book of yours Chetna ❤
It’s just so good to be able to cook such flavoursome dishes in 30 min. Your recipes are amazing 😍
Thank you so much 😃
Sounds like a book to me!
You are marvelous! Hello from Switzerland! I am going to do this recipe, can’t wait !!😊
Delicious. I have a book but because there was no picture I skipped this recipe. Went to Indian store to get spice mix and everybody loved it. Even my son who is not a fan of potatoes.
Absolutely delicious. It was my first time using panch poran and amchur powder, but I'm so glad I went out and bought them. Amazing recipe, thank you Chetna!
Is this best eaten as is or with naan or rice? I am trying to learn some foundation/core vegetarian dishes from different cultures and am not sure if this is a singular dish or part of numerous dishes to be served for dinner. not sure if that made any sense at all. LOL
yes with rice or naan would be great
Link worked for me. Arriving tomorrow, can't wait!
yeah
Your dishes are great. Can you change the still pictures with all your dishes.
I’ve just ordered your two books and that five spice. This is my preferred indian dish when in a restaurant but only when they are not to heavy with the chilli. Love your channel ❤
Thanks so much Gilly, hope the books bring you joy
I know it's more of a Persian dish, but could you please make a video on sabzi koresh? My best friend's mom ised to make it and it was always amazing!! I can't eat meat anymore so a vegetarian version would be sooo amazing!!!
Amaaaaaazing !! 😂 Thank you so much! Tomorrow we make it for dinner 😊
Top class perfect for the hard times ahead your always so happy Chetna I love watching you thankyou from Maxine 81yrs young x
Thanks Maxine
Made this for lunch today and we loved it! I found 5 spices at the supermarket 🙏 but had to cook without mango powder. Definitely will cook this again and next time with mango powder. 🙂 Thank you!
You happy to hear that
Please could you let me know more about the spice mix please you used at the beginning 👍👍👍😎
What is in Indian five spice?
The five spice has Mustard, Cumin, Fenugreek seeds, Onion seeds and fennel seeds.
@@akankshapatwari4167 Thank you so much. I’m just learning Indian cooking
@@majo3423 Welcome. BTW Onion seeds is actually Nigella seeds. Indian home cooking is easy and simple.
Its a mix of 5 seeds as mentioned below in comments
This looks delicious 😋. Definitely cooking it on the weekend
What was in the 5 spice at the start please?
What are the spices that u added in the beginning?
I love this dish.Can't wait to try your receipe. Please could you share where you bought your pan?
You reminded me I need to get more garlic, and then I'll be making some of this! Can't wait!
Which pan are you using here I like it.
Thanks that looks delicious. Oddly enough I only like red potatoes with green beans. So I would have to use regular potatoes.
That looks incredible, Chetna. I’m going to try that. What make of pan are you using?
Would it work with butternut squash, kobocha squash or sweet potato?
How & where can I get your 30min book recipe please
I love saag anything. I've found that the fresh spinach leaves you find in supermarkets are a bit flavourless. I don't know why. The frozen spinach cubes you can buy seem to have a better spinach flavour. I would have thought that fresh leaves would taste much better than frozen, but that's just what I've found. Recipe looks lovely. I'll have to try it!
Hi, what spices are in the panj Puran?
Thanks
Sharing a video today
This does look delicious, and it matches your shirt! 😊
Good for you Chetna!!!! I luvvvvv my food HOT When I consume,,,( lol lol lol),,, and I’m a nurse so I suppose I should be more cautious (????? NOT!lol lol),,,I just feel the taste is so much more intense n much more tasty when served HOT!👍
Thank you for You,, I very much admire you!😁😊
What are the 5 spices ?
I’m definitely making this tonight. I too have a giant bag of spinach to use today😁. Better make some panch phoron 😃. We have a Chetna every Saturday night! 🤣🤣
❤
Thanks
Do you know how to make onion salad? Its white onion in a red sance which isnt spicy its more of a sweet red sauce ?
never heard of red sauce onion salad, sorry
This looks delicious. The youtube algorithm is working for me today...
1:13 What does Chetna say, what the 5 spice mix is called? I already listen to it couple times but can´t figure it out.
Panch Phoran: Indian Five Spice mix
Recipes differ but a common version is equal parts of cumin seeds, fennel seeds, nigella seeds, fenugreek seeds and brown mustard or carom seeds (ajwain)
Thank you both for your time to answer. I´m new to indian cousine and therfore still in the stage of buying new spices. I´m a german-turk and some of the spices are completely new for me.
Its called Punch poran, a mix of 5 seeds
I'm not a foodie, but I like to eat, and pretty much like everyone's food, but if I had to choose I'd say Indian foods are my favorite.
What is that tablespoon of spices you saute in the beginning? Boron? What is that and can you buy that, or do you make your own?
That’s my supper sorted
But what’s everyone else going to eat.
👍🏻❤️❤️❤️
haha i like that
Looks incredible as always Chetna ❤️
❤️❤️❤️❤️❤️❤️❤️❤️
I can’t wait to try this. Looks absolutely divine. Perfect on these cold evenings ❤
Oooh we made this last night! Amazing! 😂
Thanks Maggie
Can’t wait to try this! Just ordered indian five spice from ebay 😅 & amchu powder fr my local supermarket
Hope you like it!
me too ! 😃
Hello Chetna,
What would you serve to accompany this. I happen to have all the ingredients including spices in separate form. Its 830 in the morning in California but this would be an amazing lunch!
With any kind of bread, naan or chapati :)
Just made this and its wonderful! It has so much flavor.! Only thing I did differently is use less oil (2 tsp) instead of the 2-3 tbsp used in video.
Really outstanding, thank you!
I would make some chapatis with this
Perfect timing, had this recipe on my „to cook“ list for quite some time ☺️ watching you cook it, I can’t wait to try it!
Recently I went back to „old favourites“ and sometimes simply adjusting to my kitchen abilities when treating friends with a lush thali (at least to my abilities ^^)
just yesterday I made the spiced layered flatbreads, tomato tamarind chutney (try to always have it in the fridge - it also pairs lovely with some aged cheese - as a Swiss, I think this is more my terrain 😂 but taste is still so subjective☺️) cucumber raita & chicken korma all out of your 30 min book! Also made the brown lentil dal with jaggery from a video of yours and thanks to practicing & learning from you, I combined several recipes to make a vindaloo as well ☺️
I’m sure there are better pairings but I’m still eager to learn! However we had a great night, they were delighted with the food and I guess they‘ve (finally) ordered some of your books now 😁
Thank you once more for all of your work and sharing so many gorgeous recipes with the world! ❤
(Ps. I recently could finally go back to the UK & was soooo incredibly happy to buy spices I can hardly find here - hope those 400g of Kashmiri Chili powder will last for some time 😅)
Thank you for buying my book and trying my recipes, really appreciate it
@@FoodwithChetna you‘re more than welcome! I truly your recipes sooo much! The only book missing so far in my collection is your newest one, but it‘s already on my wishlist 😉
What was in the five spice mix you added at the beginning? Thanks
Was wondering about that too!
Panch Phoron
Panch means 5,phoron means tempering. Equal quantity of Nigella, mustard, fennel, Fenugreek, coriander seeds. It is sold separately or as a premix called panchphoron.
Its called punch poran and is a mix of 5 seeds
@@neelanjanachatterjee4857 not coriander, but cumin!
Mango powder!?
What is your spice mix?
Its called punch poran, a five spice seed mix
👏👏👏😘👍
Thanks
I know it's a food channel but I just wanted to say I love your hair.
I am going to try this for dinner tomorrow. The links for your book aren't working; I will search for it manually. Thank you.
The link in pinned comment is working, thanks for checking it out
No pepper, cumin, or garam masala?
I still think you were the best on GBBO so it's great to see you here cooking some fantastic food. This one looks so good!
I wonder if PTI will now look at minus one options
oh, you know those thinly-thin pastries, that you have to cover up with moist towel so they don't crackle up? filo you called them. well, you can use chopped spinach and white cheese, as a filling for those. it's customary in Serbia to make those, not with spinach per se, but with something we call zelje (I'm not even going to attempt to teach you how to pronounce that, lj is actually one letter, but in latin alphabet it looks like two and I can't think of single non slavic word that uses the same sound, if there is, it'd have to be french. but, it's a first letter in ljubav - love, and ljudi - people, and it's also in želje - wishes, so rare, but important letter)
anyway, zelje is apparently a local thing, and being a leafy green, I doubt it's exported far and wide, so doubtful you can find it anywhere away from balkans. some translate it as cabbage, but, it neither looks anything like cabbage (altho, kale, cauliflower, brusel sprouts also none look like cabbage, but they're all same exact species) nor is it the close relative to cabbages, it's latin name is Rumex patientia - it's definitely much milder tasting than spinach, so some don't like to sub for spinach, but you never had zelje, so you might like it. you can also sub for chard, or maybe even kale or chinese kale) we don't quite have leafy kale here, we use that word to refer to savoy cabbage - I don't know how certain words got so messed up in Serbian, like, we call crapes pancakes. go figure. anyway, sorry for rumbling - I never had leafy kale or chinese kale, but they may be a decent sub for zelje
we call that pastry type a pie, pita, and this specific pie, is called zeljanica, it's the yummiest thing
bottom line: you don't have to overextend to spend spinach next time, you can just make a pie with it, and see if you like it
I really do let my adhd shine through when I get excited, all I meant to say was to make a pie with extra spinach
Thank you so much for sharing this