I know they may not have the most appetizing looks in the world but I advise you not to judge it at first glance.
The green sauce is super creamy, so I recommend that you accompany this dish with rice or with a good flat bread such as chapati or naan.
300 gr of fresh spinach
200 gr of fresh cheese burgos style
100 ml of evaporated milk
1 Italian green pepper
2 cloves of garlic
1 ripe tomato
1 small piece of fresh ginger (quantity: same volume as garlic)
One teaspoon of garam masala
1- Hydrate 10-15 cashews in hot water. Reserve until use-
2- Sauté the green pepper in pieces and when it is golden add the spinach in batches until reduced. Reserve.
3- In a frying pan with two tablespoons of oil, toast the cumin, cloves and cardamom for a couple of minutes. Then add the minced garlic and ginger as small as possible and sauté.
4- Add the diced onion and wait for it to brown. Add the diced tomato and fry for 5-10 minutes.
5- Meanwhile, blend the spinach, pepper, cashews and 100ml of water at maximum power.
6- Mix the onion and tomato sauce with the spinach paste and a teaspoon of garam masala.
7- Add the evaporated milk and mix.
8- Cut the fresh cheese into cubes, add it to the pan and mix carefully so that all the flavors are integrated without breaking the cheese, which is delicate.