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Ingredients Jump to Instructions ↓

  1. Canola oil 1 Tablespoon

  2. Mustard seed 12 Teaspoon

  3. Cumin seed 12 Teaspoon

  4. Onion 12 Cup (8 tbs) , chopped

  5. Green onion 14 Cup (4 tbs) , chopped

  6. Fresh ginger 1 Teaspoon , minced

  7. Garlic 1 Teaspoon , minced

  8. Jalapeno 1 Teaspoon , chopped finely

  9. Tomatoes 12 Cup (8 tbs) , chopped

  10. Bell peppers 12 Cup (8 tbs) , chopped

  11. Spinach 12 Bunch (50 gm)

  12. Carrot 12 Cup (8 tbs) , diced

  13. Turmeric powder 14 Teaspoon

  14. Coriandar powder 1 Teaspoon

  15. Red chili powder 1 Teaspoon

  16. Black pepper To Taste

  17. Salt To Taste

  18. Milk 4 Ounce

  19. Cream cheese 2 Ounce

  20. Spicy muenster cheese 2 Ounce

  21. Butter 1 Tablespoon

  22. Water 1 Tablespoon

  23. Sugar 2 Tablespoon

  24. Cumin powder 1 Teaspoon

  25. Lemon juice 1 Teaspoon

  26. Cilantro 2 Tablespoon , chopped finely (to garnish)

  27. Cottage cheese 2 Ounce , grated

Instructions Jump to Ingredients ↑

  1. Directions MAKING 1. In a skillet, heat canola oil and add mustard and cumin seeds. Let them pop, then add onion and sauté for 1 minute.

  2. Add jalapeno, ginger, garlic and sauté well. Stir in the tomatoes, bell pepper, spinach, carrot and cook for 2 minutes.

  3. Season them with coriander powder, turmeric powder, red chili powder, salt and pepper.

  4. Cover with a lid and simmer for 3 minutes.

  5. In a blender, put the cooked vegetables. Add milk, cream cheese, cottage cheese, muenster cheese, water, butter and sugar. Blend them until smooth.

  6. Add cumin powder and lemon juice and mix well.

  7. Transfer to a serving plate. Garnish with cilantro.

  8. SERVING 8. Serve the Curried Spinach with rice or Indian roti.

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