Spinach & paneer with spices, Spicy aubergines

This side dish will tickle your mood if you dont make it too spicy. I used traditional Indian spices from my rounded masala box which can store up to seven small spice boxes  at the same time: for now i am keeping in it: hing, turmeric, chilli, coriander, poppy seeds, masala, dill.  For this recipe:

  • ghee
  • chili powder
  • turmeric powder ~ curcuma
  • hing
  • cinnamon powder ~ cannella
  • masala powder
  • salt ~ sale
  • slice of ginger ~ fettina di zenzero
  • paneer cubed ~ paneer in cubi
  • bunch of spinach leaves ~ spinaci

Start with ghee and then ginger in a pan, then add hing and the other spices, then the paneer. Let it get tanned an nicely colored, set aside and sprinkle with pinch of salt . Clean up the pan and restart with some ghee and the same spices for the spinach. Serve warm.

About the aubergines it s the same but with feenugreek seed too. Presoak them in cold water for ten minuts. Delicious tickling flavors!

Le spezie della mia masala box sono sette: asafoetida, curcuma, chili, coriandolo,  masala mix, semi di papavero, aneto. Per questi contorni ne ho usate solo alcune e un po di radice di zenzero. Iniziare col ghee e lo zenzero, poi aggiungere le varie spezie in polvere ed infine il paneer: quando diventa colorato rimuoverlo; pulire lap adella antiaderente  e ricominciare con le stesse spezie per gli spinaci. Anche per le melenzane ho usate le stesse spezie ed aggiunto semi di finocchietto. bagnarle in acqua fredda per dieci minuti prima di cucinarle. Questi contorni solleticano il palato con il gusto piccantino ma non troppo. YUMMMM


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