heenie's food blog

Sounds weird!? I can understand and I can (try to) explain my logic. So tres leches means three milk and this creamy and silky smooth spinach has three types of milk; plain yogurt , evaporated milk and cream. While typing this I think it can also be Cuatro Leches if I count cheese (paneer or cottage cheese or Spanish cheese) and to stretch things a bit, how about Cinco Leches if I count that dallop of sour cream this spinach is served with? Let’s do this:

Ingredients:

1/4 cup cooking oil

1 small onion, chopped

1 tsp ginger garlic paste

2 cups spinach, boiled for three minutes (uncovered) and then pureed

3/4 – 1 tsp salt

1/2 tsp red pepper powder

1 tsp coriander powder

1/2 tsp cumin powder

1 small green pepper, sliced

1/2 tsp dried fenugreek leaves

2 tbsp plain yogurt

2 tbsp evaporated milk

2 tbsp cream

1/2 – 3/4 cup cottage cheese/paneer (I used Spanish cheese), cut in cubes

Method:

Heat cooking in a small sauce pan and saute onions over low medium flame, for about two minutes.

Add in ginger garlic paste and stir as it will splatter… about 10-20 seconds.

Add spinach along with salt, red pepper powder, coriander powder, cumin powder and sliced green pepper.

Let spinach get heated through and when it bubbles, add dried fenugreek leaves. Stir.

Add in yogurt, evaporated milk and cream. Stir and let it cook till almost all moisture evaporates. Cooking time will vary depending on the water content in spinach puree and quality of yogurt.

When oil starts to show up on the edges of the pan, stir in paneer cubes.

Cover the pot and let it cook for two minutes.

Switch the flame off. Don’t take the lid off for another five minutes.

Serve with roti/boiled rice and sour cream/yogurt.

Note: All seasonings can be adjusted according to personal preference.