|When the weather gets cold it’s time to fire up the stovetop. This chain makes a tasty chili that warms the bones on a nippy winters day. Now that they have closed down in Adelaide it’s the only way I can pig out.
This clone recipe is easy-to-make, low-fat and delicious. And if it’s super brisk outside, you might want to add an additional tablespoon or 5 of diced jalapeno to aggressively stoke those internal flames.
1 pound ground beef
grated cheddar cheese
1. Brown ground beef in a large saucepan over medium heat. Drain fat.
Makes 4 servings
500g paneer pieces (cottage cheese)
1 kg spinach *(frozen spinach works well)
3 tablespoon onion (chopped)
2 tablespoon tomato (chopped)
2 tablespoon any cream (alternate: sour cream)
2 teaspoon garam masala powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
2 tablespoon ghee or oil
Salt to taste
Heat ghee or oil. Sauté onion until light golden brown.
Add spinach and cook until it turns into a paste.
Add sour cream, spices and tomatoes. Cook for few minutes.
Add cubed paneer to spinach. Cook for about 10 minutes in medium heat.
Serve hot with rice and/or bread.
Number of Servings: 6 to 8
5 tbsp vegetable oil
For the fish version:
For the chicken version:
For the vegetarian version:
1. Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger, Stir and fry for a few minutes.