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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line a colander with a triple layer of cheesecloth and set in sink. Bring milk to boil in large, heavy-bottomed pot over medium-high heat. Whisk in buttermilk and salt and remove from heat. Let stand 1 minute. Pour through cheesecloth let drain 15 minutes. | 2. Pull together edges of cheesecloth to form pouch. Twist pouch, extracting as much liquid as possible. Place pouch between two plates and set a heavy pot on the top plate. Let stand at room temperature 45 minutes, or until cheese is firm and set. Drain whey as often as necessary. (Cheese can be wrapped in plastic and refrigerated up to 3 days at this point.) Unwrap and dice cheese into 1/2" pieces. | 3. Place spinach in large bowl and microwave on high until wilted, about 3 minutes. Let cool until it can be handled. | 4. Chop enough spinach to make 1/2 cup and set aside. Place remaining spinach in blender container. | 5. Wilt mustard greens in same bowl in microwave, about 4 minutes. Let it cool until it can be handled. | 6. Chop enough mustard greens to make 1/2 cup and set aside with chopped spinach. Add remaining mustard greens to blender container. | 7. Meanwhile, melt butter in large skillet over medium-high heat. Add cumin seeds, coriander, paprika, cardamom, and cinnamon, and cook, stirring often, until fragrant, about 30 seconds. Add onion and 3/4 tsp salt; cook until soft and translucent, about 3 minutes. Add garlic, ginger, and jalapeno, and cook, stirring often, until lightly browned, about 2-3 minutes. Add tomatoes and cook until pan is dry and tomatoes are beginning to brown, 3-4 minutes. Remove from heat and transfer half the mixture to the blender. | 8. Add half the cashews and all the water to the blender. Process on high until smooth, about 1 minute. Add puree to skillet and return to medium-high heat. Add reserved greens and buttermilk and bring to simmer. Reduce to low, cover, and cook until flavors blend, about 5 minutes. Add salt and pepper to taste. Gently fold in cheese cubes and cook until hot, 1-2 minutes. Serve sprinkled with remaining cashews and cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	3	quarts		1786.08	139.9584	92.23200000000001	95.7456
buttermilk	3	cups		-	-	-	-
table salt	1	tablespoon		0.0	0.0	0.0	0.0
spinach	1		rinsed	6.9	1.089	0.858	0.11699999999999999
mustard green	1/4	lb	stemmed rinsed	30.6175	5.2957	3.2432	0.4763
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
cardamom	1/2	teaspoon	ground	3.11	0.6847	0.1076	0.067
cinnamon	1/4	teaspoon	ground	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
salt				-	-	-	-
black pepper			ground	-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
jalapeno chile	1		stemmed rinsed	-	-	-	-
tomato	1	can	diced drained chopped	62.068999999999996	13.7631	3.2384	0.5397
cashew	1/2	cup	roasted chopped unsalted	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
buttermilk	1	cup		-	-	-	-
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.