This is a bit unusual (or perhaps this is a new trend for me!) but this post is serving as both a game review and recipe review! For Christmas my best friend got me a copy of “Personal Trainer: Cooking” for the Nintendo DS. As soon as he gave it to me I greedily went through all the recipes and I was immediately impressed at the international scope and variety of recipes; from Belgium to Korea they had borscht and bulgogi with descriptive information and photos for all ingredients.
Like any good student, I went through the recipe steps before I actually attempted executing it. You can manually review the recipe or go through the actual “live” cooking instructions. When I began cooking I was pleased at how easy to use the interface was. When you were finished with a step all you had to do was say “OK” and the little chef in the corner went to the next step and told you what to do. No more messy scroll pad or (if you’re old fashioned) pages to turn! What did prove annoying was that if you did say something that sounded like OK or next it went to the next step (or back!) And if you hit a pot too hard and the microphone registered the sound it would ask you to repeat yourself. Tricky part was finding a safe splatter-free area to prop up the DS! Oh yes, the music is also annoying. Supremely.
The game definitely takes the training approach, assuming that the player is a novice. The steps are extremely detailed – chop the onion, chop the celery, chop the garlic, chop the ginger, now sauté the onion, celery, garlic and ginger – which could have been easily summarized for those more experienced. And that’s what I did with the condensed recipe below. The recipe suggests turmeric rice with naan to serve with the saag but I don’t really eat rice often; so I ate this as it is and was satisfied by the difference in texture between the onion and the creamy spinach. I’d like to make some paneer to serve with it! This recipe is easily “Vegan-able” and can serve as an excellent side dish. I will definitely be making this again! Next time there will be pictures. I ate it too quickly to take any this time!
Spinach Curry (Spinach Saag)
Rinse and chop spinach. Fully cook the spinach in a pot or deep pan until it turns a deep green (this is where the 2 tbs of water come in but I think that the water from the rinsing his plenty). Transfer to a blender, or using an immersion blender, puree the spinach completely.
Heat the cooking oil in a pan over medium heat and sautee the onions until golden brown. Add garlic, ginger and tomato and cook until the raw smell of the ginger and garlic becomes sweet and the tomatoes have fully broken apart.
Add the spinach paste, salt, ground cumin and garam masala to the onion mix. Mix well and cook for about 3 more minutes until all spices have been married to the vegetables.
To serve, mix in the cottage cheese. If you are making this to eat for a later date I found that adding the cheese after the curry has cooled a little is just fine before storing it.