Crumbled Cottage Cheese Spinach Curry!

When I was a child I would never touch Spinach. With a lot of hard work done by my mom on me, I started eating it and now I love it :-)

My husband and I tried a curry similar to this one in an Indian restaurant in Frankfurt, and loved it. The very next day, I tried a variation on the curry at home and since then it features quite regularly on our dining table. Its a very simple and easy to make dish and delicious too.

This recipe goes to Preeti's  Green Gourmet Event. 

Ingredients

2 cup - spinach, shredded 

1/2 cup - onion, chopped

1/2 cup - yellow bell pepper

1 - green chilli, finely chopped (more or less)

1 tsp - ginger, thinly sliced

4 tbsp - low fat milk/cream

2 tsp - sunflower oil

1/4 tsp - cumin seeds

1 /4 tsp - cinnamon powder

1/4 tsp - clove powder

1/4 tsp - cardamom powder

salt to taste

a generous pinch of sugar

2 tbsp - tomato, chopped (to garnish)

For the crumbled cottage cheese

2 cup - low fat milk (For the recipe, please follow the link here)

Method

1. Blanch the spinach in salted boiling water for 2 minutes. Refresh in chilled water and squeeze out excess water.
2. Heat oil in a non stick pan, add cumin seeds and when the seeds start to splutter add the green chillies, onions and bell pepper and cook for a minute. 
3. Add the blanched spinach, crumbled cottage cheese and cook again for a minute stirring lightly. Add the spices and the milk/cream and cook again for a minute.
4. Garnish with finely chopped tomatoes and serve hot. 

Enjoy!