Spinach with Kidney beans but this is no Palak Paneer

After the snow finally stopped around 10PM on Saturday, we had anywhere from 18-24 inches of snow in the area. Officially this was not a blizzard because there was no wind blowing at 35mph. The fun is watching the snow fall as long as there is no need to go anywhere, but reality sets in once the snow stops falling. We have to dig ourselves out of the snow and hope the roads are clean enough to get to work. Luckily it was a Sunday otherwise the cleanup would have been a mess. To the credit of our local government the roads were cleaned up and ready for us to go shopping once we cleaned up the driveway to get the cars out. DD wanted to get presents for her teachers and friends and the rest of us were ready for contact with the outside world. Just a day of being snowed in can bring on that feeling.

We fortified ourselves with Poori Masala and the driveway was clean in 2 hours or so, while DH did the bulk of the heavy lifting. I tend to not deep fry during the winter months because of the fumes clinging on to everything and staying around for a long time. The trick is, once the oil has become hot, to keep the temperature at medium so the oil does not smoke. If that does not work mix distilled white vinegar with water in the ratio of 1:2 and let it boil on the stove for 15-30 minutes, that usually takes care of all the smells.

I have never been a member of the Palak Paneer love brigade. I am not particularly fond of paneer and tasted palak paneer in a restaurant in a buffet only after coming here. Not very appealing. Malai kofta, paneer based was an exception, it was always a big time favorite. But every other person who talked about Indian food always wanted the recipe for palak paneer. In my unofficial survey every non-Indian, Indian food lover loves palak paneer. I have come to realize that the restaurant style palak paneer slathered in fat and cream is an exception rather than the rule and Anita confirms the fact. I have always liked mashed up greens, so cooking the greens without all the additives, mashing it and adding beans, potatoes or even paneer makes it appealing but simple.

This will be a entry for MLLA-18 hosted over at Cooking 4 all Seasons by Srivalli. This event featuring one of my favorite ingredients was started by Susan who blogs at The Well Seasoned Cook.

Spinach with Kidney Beans
Ingredients
1. 1 cup of red kidney beans soaked and cooked till soft (not mushy)
2. 1/2 onion chopped 1/2 cup
3. 4 Cups of fresh spinach
4. 3 garlic cloves chopped
5. 6-8 green chilies slit
6. 1/2 inch ginger grated
7. seasonings: curry leaves and cumin seeds
8. 1 tsp cumin powder, 1 tsp pepper powder, 2 tsp red chili powder
Method
1. In a heavy bottomed pan, add oil when hot add the seasonings.
2. Add the chopped onions and slit green chilies and saute till the onions are soft.
3. Add the ginger and garlic and saute for a few more minutes. Add salt and the powders followed by the spinach leaves.
4. Let cook for 6-8 minutes till the leaves have wilted.
5. Mash the leaves with the back of the spoon or with a hand blender.
6. Add the cooked red beans and let simmer for 3-4 minutes.