It will be a while before I’ll be able to make anything this adventurous, or spend time in the kitchen smelling these spices, but I’ve thought of this recipe several times in the last year. I was happy to discover I’d saved it and recorded my shortcuts here.
Adapted from this recipe here.
1 10 oz bag spinach
1 Jalapeno pepper
3 T pureed ginger
Pour spinach into boiling water for 2-3 minutes (I also experimented with putting in the steamer to retain more of the water soluble vitamins B and C, and that worked well)
1 T butter
1 small onion
2 Garlic cloves
2 t cumin
2 t chili powder
1 t turmeric
1 t cinnamon
1 8 oz can chopped tomatoes
1/4 cream
I also did try making the indian cheese, or Paneer, which turned out to be very simple.