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2 cups aged brown basmati rice
3 bunches spinach (1 1/2 pounds), rinsed clean
1 cup plain, whole-milk yogurt
2 tablespoons butter
2 cups onion, finely diced (about 2 onions)
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
1 1/2 teaspoon garam masala
1/2 teaspoon ground coriander
5 ounces paneer cheese (or, substitute pasteurized Mexican queso fresco), cut into 1/2-inch cubes
1. Cook rice according to package instructions.
2. Meanwhile, bring a large pot of water to a boil. Add spinach to boiling water and cook for 1 minute until wilted. Strain and rinse with cold water to stop the cooking. Place in a food processor, add yogurt and blend until spinach is finely chopped and yogurt is incorporated. Set aside.
3. In a medium skillet on medium-high heat, place butter and allow it to melt. Add onion and sauté until translucent—about 3 to 4 minutes. Add ginger, garlic, garam masala and coriander. Cook for one more minute until spices are fragrant. Reduce heat to low and stir spinach mixture. Cover and cook for 10 minutes, stirring occasionally. (Do not allow the mixture to come to a boil or it will curdle.) Stir in cheese and cook for 5 more minutes.
4. Serve immediately over warm rice.
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