Spinach entree with cottage cheese and buttered rice


A wholesome meal for vegetarians and a paradise for those on diet – this recipe serves as the best resort when the taste buds crave something tangy and spicy as well as something healthy at the same time. Although, this dish dictates Indian cuisine, I would be surprised if its taste would not suit the palettes of all, for it brings the freshness of greens and concern for good health together.


For the purée:

1 whole bag of spinach blanched in boiling water for 2-3 mins

2-3 green chilies

1 tbsp coriander

5-6 cloves of garlic

For the rice: 

1 cup rice

2 tbsp of clarified butter

For the recipe:

Cottage cheese chopped in cubes

2-3 Bay leaves

3-4 cloves

2-3 cinnamon sticks

1 large onion finely chopped

1 tomato finely chopped

1 cup curd

1 tsp red chili powder

1/2 tsp turmeric

Salt and pepper to taste


In a pan, heat some oil and on high flame sauté the cottage cheese cubes. Keep aside. In the same pan, add drops of oil and sauté the garlic. Keep aside. For the purée, blanch the spinach and keep the blanched water of spinach for further use. Let the spinach cool, then add the roasted garlic, green chilies and coriander to the spinach. Add some blanched water and grind into a fine paste. Simultaneously, let the rice cook while boiling in water. Once rice is done, drain the after and mix in clarified butter and keep a lid on the vessel to lock the flavor.

In a the same pan as used above, heat some oil. Temper the bay leaves, cloves and cinnamon. Add onions and fry till caramelized. Then, follow up with the tomatoes and powdered spices. Keep frying until tomatoes are mushy. Thereafter, add the spinach purée to this mixture and keep stirring for 2 mins. Finally, add curd and let it simmer for 10-15 mins or until oil separates from the gravy. Lastly, add the cottage cheese, salt and pepper. Serve the dish with the buttered rice and enjoy some authentic Indian cuisine at home!


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