About this recipe:An Indian inspired dish. Spinach and kale are cooked together with onions, garlic, ginger and garam masala. If you prefer a heavier curry flavour, add more garam masala. Serve with freshly cooked basmati rice
1 (2.5cm) piece fresh ginger, peeled and coarsely chopped
6 cloves garlic
4 tablespoons water or more as needed
1/2 teaspoon garam masala
285g fresh spinach, chopped
285g fresh kale, chopped
225g cottage cheese
1 pinch salt
1 pinch ground nutmeg
2 teaspoons ghee (clarified butter)
2 onions, chopped
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Method Prep:20min › Cook:30min › Ready in:50min
Place the ginger and garlic in a liquidiser with 4 tablespoons of water and blend to a smooth paste.
Heat a large frying pan with a lid over medium-low heat and scoop the ginger-garlic paste into the frying pan. Sprinkle with garam masala and stir to combine.
Reduce heat to low, cover and simmer the paste for about 15 minutes, checking to see that it hasn't cooked dry. Add more water if the mixture gets dried out.
Stir in the spinach and kale; cook, stirring occasionally until the greens are bright green and limp, about 10 minutes.
Place the milk and cottage cheese into the liquidiser and blend until smooth. Add a pinch of salt and nutmeg to the liquidiser and pulse again just to mix.
Heat the ghee in a frying pan over medium heat and cook and stir the onions until they are translucent, about 5 minutes.
Stir the cottage cheese mixture and the cooked onions into the frying pan with the greens until well combined, let cool slightly and place about half the mixture into the liquidiser. Pulse until smooth, return the blended mixture to the frying pan and stir well.