Ingredients
- spinach 500.0 g
- onion 120.0 g
- garlic 15.0 g
- cumin seeds 1.0 tsp
- ground turmeric 0.5 tsp
- Chili Powder 0.5 tsp
- ground ginger 1.0 tsp
- ground cloves 0.25 tsp
- ground nutmeg 0.25 tsp
- heavy cream 60.0 ml
- Water 200.0 ml
- salted butter 5.0 g
- Cottage Cheese (2% Fat) 400.0 g
- clarified butter (ghee) 20.0 g
Cooking Instructions
Wash the fresh spinach leaves thoroughly and blanch them in boiling water for exactly 2 minutes.
Immediately shock the blanched spinach in ice-cold water to lock in the vibrant green color before blending into a smooth puree.
In a heavy-bottomed pot, heat a teaspoon of oil and add the cumin seeds until they start to crackle and release their aroma.
Add the finely diced onions and minced garlic to the pot, sautéing until they are soft and translucent.
Stir in the ground ginger, turmeric, chili powder, cloves, and nutmeg, cooking for 1 minute to toast the spices.
Pour in the spinach puree and water, then simmer on low heat for 10 minutes to allow the flavors to meld.
Stir in the heavy cream and season with salt, keeping the puree warm for the final assembly.
Drain the cottage cheese and pat the surface dry with paper towels to ensure it browns properly.
Carefully cut the cheese into uniform 2cm cubes for even cooking.
Heat the ghee in a non-stick skillet over medium-high heat until it is shimmering.
Sear the cottage cheese cubes for 2-3 minutes per side until a light golden crust forms on the exterior.
Gently fold the warm, sautéed cubes into the spiced spinach puree just before serving to maintain their texture.