Servings: 4
Ingredients
- Salt to taste
- 12 cups of frozen spinach
- 1 16 oz can tomato puree
- 5 large garlic cloves divided; 3 whole cloves & 2 finely chopped cloves
- 1- inch ginger root
- 1 green chili or more to taste
- 1 Tbsp oil
- 1 large onion, finely chopped
- ½ cup water or as needed
- ¾ to 1 tsp garam masala
- ¼ tsp turmeric powder
- ¼ tsp red chili powder
- 1 lemon, juiced
- ½ Tbsp kasuri methi, crushed dried fenugreek leaves
- 2-3 Tbsp heavy cream
- 1 ⅓ cups large curd cottage cheese
- Optional to serve: naan, roti, or rice
Instructions
- Thaw spinach in refrigerator, then drain in a colander.
- Put onion, water, ginger and chili into a blender. Purée into a smooth paste, set aside.
- Heat a pan over medium heat on the stove. Once hot, add oil and then 2 cloves of chopped garlic. Sauté for a few minutes until the mixture starts to change color.
- Add puree to the pan. Cook for 2-3 minutes.
- Add thawed, drained spinach to the pan and stir. Add the garam masala, turmeric powder, and red chili powder, lemon juice, fenugreek and cream.
- Cover pan with a lid and let it cook in a 300 oven for 30 minutes. Mixture will be bubbly. Stir at regular intervals to avoid sticking at the bottom.
- Stir in the cottage cheese and mix. Simmer the curry on the stove top for 3-4 minutes, to warm cottage cheese.
- Serve the recipe warm and with naan, roti, or rice. Enjoy!
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