The classic Indian dish -Spinach curry with farmer’s cheese – gets some added freshness & sweetness from mint & corn. To make it extra indulgent, I add a spoonful of homemade ghee and splash of cream.


Yield: 6 servings


6 cups fresh baby spinach

5-6 mint leaves

1 cup fresh or frozen corn kernels

1 cup paneer, cubed
1 large yellow onion, cubed

1/2 cup crushed tomatoes

2 garlic cloves, minced

1/2 inch fresh ginger, minced

1 small Serrano chili, minced

1/4 tsp garam masala

1 tsp cumin seeds

1 tsp or more salt, to taste

Oil for cooking



1. Bring a large pot of water to a boil and add the spinach to it. Let it cook for 1 minute, just when all the spinach has wilted and transfer to an ice bath.

2. In a pan over medium heat, add some cooking oil and once it is warm, add the cumin seeds. When the seeds begin to crackle, add the onions and cook for 5-7 minutes until they start to soften.
3. Add the ginger, garlic, green chili, tomatoes & garam masala and cook for another 10 minutes or so on low.

4. While the onion-tomato mixture is cooking, drain the spinach and blend with with the mint leaves to form a purée. Add some water if needed. Add the cooked tomato-onion mixture to the spinach and blend further until well incorporated.

5. Saute the corn for 3-4 minutes in the same pan that was used to cook the onion-tomato mixture. Add the paneer, mix and cook for another minute. Add the spinach-tomato-onion mixture to the corn & paneer and let all the ingredients cook together for 3-4 minutes on low. Serve warm with naan, rice or quinoa.