Famous vegetarian curry. Some say that paneer, the cottage cheese from India, is chicken for vegetarians. All of the chicken recipes can be made with paneer instead of chicken. I don’t agree with this. But it is one of my favorite curries. Please refer to the author’s notes if this is your first time here.
ingredients
For 4 portions
- 500g baby spinach
- 500g paneer/ halloumi
- 250g finely chopped onions
- 4tsp sunflower oil
- 2tsp cumin seeds
- A pinch of asafoetida
- 1tsp mustard seeds
- 2tsp ginger powder
- 2tsp garlic powder
- 1.5tsp red chili powder
- 1tsp salt
- 0.5tsp garam masala
- 1tsp coriander powder
- 4tbsp heavy cream
steps
- Wash the spinach leaves well
- Heat a nonstick pan over medium flame. Add the spinach to the pan. Soon it will start wilting and start releasing water. Let the water evaporate and stir. Or forget about it and microwave some frozen spinach!
- This spinach has to be blended into a smooth paste.
- Once the spinach is cooked move it to a dish aside
- In the same pan, add oil
- Add cubed cheese and fry till golden brown. Once cooked, move to a dish aside.
- In the same pan add cumin seeds. Let them sputter. Now add asafoetida
- Then add chopped onion to fry it till it is golden brown
- Add garlic, ginger, and chili, salt one by one
- Add all the dry spices coriander powder, garam masala, and turmeric powder
- Now add the fried cubed cheese and puree spinach. Mix well.
- Cook on medium heat for 5-6 minutes. Keep stirring. If the curry is looking too dry add water and let it evaporate
- Finally, squeeze in some fresh lemon juice and enjoy!