Ingredients :
Spinach – 250 g fresh or 200 g frozen
Tomato – 1 pc.
Adygeyan cheese – 180 gr
Ghee oil – 1-2 tbsp.
Fresh ginger – 1/2 tsp.
A pinch of ground red pepper
Salt – 1 tsp.
Cream – 40 gr
Butter – 20 g
A pinch of ground black pepper
Garam masala- 1/3 tsp.
Finely chop tomato. Adige cheese cut into 2 cm cubes. Grate ginger.
In a small saucepan, boil water, add spinach and simmer under a lid for literally 3 minutes, until the petioles are slightly softened. Toss in a colander, rinse with cold water, save the broth. Whip the spinach in a blender until it is a thick paste. If you use frozen spinach (already chopped), you do not need to boil and whip it in a blender – send it immediately to a pan with heated oil and spices.
In a small frying pan, heat oil, add ginger and red pepper, fry, stirring, about 2 minutes. Add the tomato and salt, reduce the heat and simmer until the tomato is pureed. Heat oil in a second frying pan and fry the cheese. Add mashed spinach, tomato puree, cream, butter and as much of the broth of spinach as to make the sauce like liquid sour cream (it is not necessary to add broth). Bring to a boil and simmer, stirring gently from time to time, for 3 to 4 minutes. Remove from the heat, add the remaining spices and stir gently.
Have a nice meal!
