Spinach and Cottage Cheese Curry
- 2 cups paneer (cottage cheese), cut into 12 mm. (½) cubes
- 10 cups spinach (palak) leaves
- ¾ cup onion, finely chopped
- 4 cloves garlic
- 12 mm. (½) piece ginger, grated
- 2 green chillies, finely chopped
- ½ tsp turmeric powder (haldi)
- ¾ cup tomato purée
- ¼ tsp garam masala
- 2 tbsp oil
- salt to taste
1. Blanch the spinach in a big vessel of boiling water.
2. Drain, wash with cold water and blend in a liquidiser to a smooth purée.
3. Cut the paneer into small pieces and deep fry in hot oil until golden brown.
4. Remove and drain on absorbent paper. Keep aside.
5. Heat the oil in a pan and fry the onions till they turn translucent.
6. Add the garlic, ginger, green chillies and turmeric powder and fry again for a little time.
7. Add the tomato purée and fry stirring continuously till the mixture leaves oil.
8. Add the spinach purée, paneer, garam masala, and salt 1 cup of water and bring to boil.
9. Serve hot.
Paneer is available in Indian Grocery Store or you could use Ricotta Cheese or Tofu.
