Usuba
Spinach with Cheese in Indian Sauce
A vegetarian Indian dish made with spinach, cheese, and aromatic spices. Spinach is stewed with tomato sauce, cashews, and cream, then topped with cubes of Adyghe cheese. Pairs well with rice, flatbreads, or as a side dish to meat and fish.
- Total
- 180 min
- Standard serving
- 662.3 g
Ingredients
Total 24- Adyghe cheese
50 g≈ 2.5 slice - Onion
200 g≈ 1.5 pcs - Tomatoes
155 g≈ 1 cup - Spinach
50 g≈ 1/3 bunch - Grated ginger
7.5 g≈ 1.5 tsp - Garlic
5 g≈ 1.5 clove - Vegetable oil
to taste≈ 1/4 tsp - Butter
10.989 ml≈ 2 slice - Cream35%
75 ml≈ 1/3 cup - Cashew
20 g≈ 3.5 tsp - Clove
to taste≈ 2 pcs - Black cardamom seeds
to taste≈ 2 pcs - Green cardamom podsзеленый
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Cinnamonмолотый
to taste≈ 1/3 tsp - Bay leaf
to taste≈ 2 pcs - Garam Masala
to taste≈ 1/4 tsp - Kitchen king spice mix
to taste≈ 1/4 tsp - Meat curry masala
to taste≈ 1/3 tsp - Sour cream
74.257 ml≈ 1/3 can - Ground coriander
to taste≈ 1/4 tsp - Ground cumin (zira)
to taste≈ 1/4 tsp - Chili pepperмолотый
to taste≈ 1/2 tsp - Herbs
to taste≈ 2/3 tsp
Instructions
- 1
Step 1
Blend 50 g of tomatoes in a blender. Fry 40 g of onion, then blend with cashews and 10 ml of cream.
Add 10 g of finely chopped ginger and garlic, then spices to taste: cloves, black pepper, green and black cardamom, cinnamon, bay leaf.
Mix the mass with chopped tomatoes and simmer over low heat for at least 2 hours. Salt to taste.
- 2
Step 2
Finely chop 250 g of tomatoes and 250 g of onions, 10 g of ginger and garlic each.
Fry in a pan until thick consistency. Add spices: cloves, black pepper, bay leaf, black and green cardamom, Kitchen King seasoning, garam masala. Salt to taste.
- 3
Step 3
Blend 100 g of fried onions with sour cream in a blender. Add finely chopped ginger and garlic, tomatoes, and spices: garam masala, mild curry powder, ground coriander, and cumin.
Add vegetable oil and 100 ml of cream. Simmer for about 2 hours on low heat. Salt to taste.
- 4
Step 4
Blend the spinach in a blender and fry in butter. Salt to taste, add ground chili pepper and 40 ml of cream.
Add 20 g of each sauce: curry, tomato, and chol-masala. Mix well.
- 5
Step 5
Cut the Adyghe cheese into small cubes and add to the spinach. Mix well.
Before serving, finely chop the herbs and ginger. Garnish the finished dish.
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