Experimenting with recipes, old and new, I am constantly feeding friends and family. I believe food is therapeutic and the preparation process has this rhythm to it that kind of calms the soul. And that feeling when someone tastes your food and smiles… is unmatched and truly magical!
Ingredients
- 3 Bunches of Spinach (Palak)
- 200 Grams Cottage Cheese (Paneer)
- Teaspoon Cumin Seeds (Jeera)
- 1/2 Teaspoon Mustard Seeds
- 1 Sprig Curry Leaves
- 1 Chopped Tomato (medium)
- 1 Chopped Onion (medium)
- 4-5 Garlic Cloves
- Powdered Masalas
- 1/4 Teaspoon Cumin Powder (Jeera)
- 1/4 Teaspoon Coriander Powder (Dhaniya)
- 1/4 Teaspoon Red Chilli Powder
- 1/4 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Garam Masala
- 1/2 Suhana Butter Chicken Masala (optional)
Preparation
Prep: 15 minutes
Cooking: 30 minutes
- Thoroughly wash and clean the spinach 4-5 times (or until there is no mud in the water).
- Next, boil water in a big pot and add 2 tablespoons of salt. Now add spinach to blanch. Once done, transfer the blanched spinach to freezer cold water. Let it rest for 2-3 minutes and drain the water out.
- To make the puree, put the blanched spinach into a blender and blitz for a velvety texture.
- Heat two tablespoons of oil in a pot and add cumin seeds, mustard seeds and curry leaves. When they start to crackle, add minced garlic, chopped onion and sauté till soft and golden.
- Add tomatoes and sauté till soft. Then add the spinach puree and stir.
- Add all the powdered masalas (cumin, coriander, red chili, turmeric, garam masala powder) and salt and pepper to taste. Stir well and simmer for 2-3 minutes.
- Slice cottage cheese into small cubes (you can fry the cubes too) and garnish before serving.
