Cardamom Spinach Puree Recipes

Steps:

• Heat olive oil in a large Dutch oven over medium heat. Season veal with 1 teaspoon salt and pepper to taste, place in the pot and brown on all sides, about 10 minutes. Remove veal from the pot and set aside. Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return veal to pot and adjust heat to prevent milk from simmering. Cook, uncovered, for 1 hour and 20 minutes, turning roast once. Remove from heat and let meat stand in the liquid for 20 minutes. Remove roast from pot, cut off the strings and cover with a warm, damp towel.
• Place 1 cup of cooking liquid in a large saucepan and bring to a simmer over medium heat. Add the spinach and cook, stirring, until spinach is wilted, 2 to 3 minutes. Transfer spinach and liquid to a food processor and process until smooth. Stir in remaining teaspoon of salt and pepper to taste.
• Trim the ends of the roast and slice across into 6 pieces. Divide the spinach puree among 6 plates, placing it to one side, and top with veal. Serve immediately with Indian-Spiced Potato Gratin (see recipe).

Steps:

• Heat the oil in a large Dutch oven over medium heat. Season the veal with 1 teaspoon of the salt and pepper. Place the veal in the pot and brown on all sides, about 10 minutes. Take the veal out of the pot and set aside. Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return the veal to the pot and adjust the heat so that the milk stays just below a simmer.
• Cook, uncovered, for 1 hour and 20 minutes, turning the roast once. Remove from the heat and let the veal stand in the liquid for 20 minutes. Remove the veal from the pot, remove the strings and cover with a warm, damp towel.
• Place 1 cup of the cooking liquid in a large saucepan. Bring to a simmer over medium heat. Add the spinach and cook, stirring constantly, until the spinach is completely wilted. Transfer to a food processor and process until smooth. Stir in the remaining salt and pepper.
• Slice the veal into 6 pieces. Spoon some of the spinach puree into the center of each of 6 plates. Place the veal over the sauce. Serve immediately with steamed potatoes.

Steps:

• In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.
• Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.
• Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.
• Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
• Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
• Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
• Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.
• Line a large colander with a large double layer of cheesecloth, and set it in your sink.
• In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
• Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
• Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
• Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
• Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

Steps:

• Heat the oil in a large Dutch oven over medium heat. Season the veal with 1 teaspoon of the salt and pepper. Place the veal in the pot and brown on all sides, about 10 minutes; take out of the pot and set aside.
• Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return the veal to the pot, and adjust the heat so that the milk stays just below a simmer. Cook, uncovered, for 1 hour 20 minutes, turning the roast once. Remove from heat, and let the veal stand in the liquid for 20 minutes. Remove the veal from the pot, remove the strings from the veal, and cover with a warm, damp towel.
• Place 1 cup of the cooking liquid in a large saucepan. Bring to a simmer over medium heat. Add the spinach, and cook, stirring constantly, until it is completely wilted. Transfer to a food processor and process until smooth. Stir in salt and pepper.
• Slice veal into 6 pieces. Spoon some puree into the center of each of 6 plates. Place veal over sauce. Surround with parsleyed potatoes (see recipe), and serve immediately.

Steps:

• blanch spinach in boiling salted water for 30 seconds, drain in a colander and refresh under cold running water.
• squeeze out water until spinach is quite dry.
• place in a blender and blitz to a coarse puree.
• heat butter in a saucepan, add shallots and cook for 1 min, until softened.
• Add cardamon and chili and mix well.
• stir in the spinach and cream and heat gently until they are lightly bound together.
• add the lemon zest, season with salt and black pepper and serve sprinkled with the toasted almonds.

Steps:

• Prepare the sweet potato and put it and its boiling-water in the refrigerator to cool. (If you don't have time for this, use tap water and some crushed ice to cool down the smoothie.).
• Put everything in the blender and puree.

Steps:

• The marinade needs to be a smooth paste.Put the 1st 6 ingredients, EXCEPT chicken, into a blender with a splash of water and puree.
• Place sliced chicken in a bowl and spread the marinade over, coating each piece. Cover and refrigerate for about 30 minutes, though you can leave it longer or even overnight is best.
• When you're ready to cook the dish, put a large pot, preferably heavy bottomed, over a medium heat. Add the oil. When it's hot stir in the cinnamon and cardamom for a few seconds.
• Add onion and cook for 5 minutes until it starts to soften. It will turn brown from the cinnamon.
• Add cumin and coriander, then gradually add the yoghurt, stirring all the time.
• Add the tomato paste and mix in well, reduce the heat.
• Put the chicken and its marinade into the pan and cook for about 5 minutes.
• Pour the water into the pan and still in the garam masala if you have any. I have made this without it and it is so flavorful that I didn't really miss it.
• Bring to a simmer and cook uncovered, stirring frequently, for 15 minutes or so until the sauce has reduced to a thick, spoon able consistency. Remove from heat, stir in lemon juice and serve.
• I serve this with naan bread, mango, peach or apricot chutney, and rice flavored with cooked onions. You want a fairly plain rice as the dish is so flavorful a strongly seasoned rice would mask the wonderful flavors of the dish.
• Servings being difficult to judge as a serving is different to everyone. So I am listing this as 4 servings for hearty appetites. Cooking does not include marinating time. Boneless thighs work well for this too; just cut into fairly wide strips.

Steps:

• Place rutabagas in large pot with enough cold water to cover by 1 inch. Add salt and cardamom pods; bring to boil. Reduce heat, cover partially, and simmer until rutabagas are tender, about 25 minutes.
• Drain rutabagas; discard cardamom. Working in batches, puree rutabagas in processor. Return puree to pot. Cook over medium heat until dry, stirring, about 5 minutes. Mix in créme fraîche and thyme. Season with salt and white pepper.
• DO AHEAD: Can be made 1 day ahead. Spread puree in buttered baking dish. Cover; chill. Reheat in 350°F oven until heated through, about 25 minutes.

Steps:

• In a 3 to 4-quart heavy saucepan over medium heat, sauté the onion and ginger in butter and olive oil, stirring occasionally, until the onion is softened.
• While stirring the mixture, add the cardamom and cook for 30 seconds - do not overcook.
• Add the chicken broth, increase temperature to high, and bring to a boil.
• Stir in the frozen peas, decrease temperature to medium, and simmer for about 10 minutes and the peas are very tender.
• Pour mixture into a blender or food processor and puree until smooth, in batches if necessary, about 1 minute per batch.
• Strain the mixture through a sieve into a bowl, pressing on the solids and skimming the liquid from the bottom of the sieve; discard solids.
• Return the puree to the saucepan, season to taste with salt and pepper, and reheat.
• Swirl a tablespoon of creme fraiche or heavy cream into each serving, serve, and enjoy!

Steps:

• Put the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large pan and fry the onion purée for 20 mins until starting to colour, stirring frequently. Add the cardamom and coriander, and fry a few mins more.
• Stir in the lamb, fry until it starts to brown, then pour in the stock. Add the chilli, tomato purée, coconut and curry leaves, then cover and simmer for 1 hr. Add the aubergines and cook for 30 mins more until the lamb and aubergine are tender.
• Meanwhile, make the potato topping. Boil the potatoes whole in their skins for 15-20 mins until just tender, then drain and cool. Also, wilt the spinach in a hot pan. Cool and squeeze in your hands to remove as much water as you can. Peel and thickly slice the potatoes, then toss with the oil, tamarind, turmeric, cumin seeds, curry leaves and seasoning.
• Stir the spinach into the curry and spoon into one extra-large or two regular-size ovenproof dishe(s). Pile the potatoes on top and lightly press down. Dish can now be frozen, see below. If eating straight away, heat oven to 160C/180C fan/gas 4 and bake for 50 mins-1 hr (add 30-40 mins if using an extra-large dish). Serve with chutney and raita or an Indian salad made with chopped red onion, coriander, tomatoes, cucumber and lemon juice.

Steps:

• Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
• Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.
• Then add garlic and chopped tomatoes, and reduce heat.
• Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.
• Add coriander, garam masala, paprika, and salt, mixing well.
• Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.
• Remove from heat.
• Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.
• Slowly stir in heavy cream, and heat through on low heat.
• Add paneer cubes.
• Serve.