Chef Shaffeen Jamal · Curry 2 U
MOST INDIAN soups are vegetarian and are considered healthy, comfort food. This easy soup is from Curry 2 U, an Indian fast-food restaurant on Granville Island run by Chef Jamal, whose family previously ran the award-winning restaurants Rubina Tandoori and Tamarind Indian Bistro.
Although paneer originated in India, this curd cheese is the most consumed cheese in the traditional cuisine of all of South Asia, including Pakistan and Bangladesh. Buy fresh rennet-free paneer at Indian markets and use it within 3 to 4 days. If you cannot find paneer, substitute queso blanco, firm ricotta cheese or extra-firm tofu. Freezing or refrigerating this soup is not recommended. Ginger paste is peeled and sliced fresh ginger puréed with vegetable oil and can be refrigerated in an airtight container for up to 1 week.
3 cups chopped fresh spinach
1 cup chopped cucumber, unpeeled
1 Tbsp butter
1 tsp freshly ground black pepper
1 tsp ground cumin
½ tsp ground coriander
1 tsp ginger paste (or finely minced ginger)
8 to 10 oz paneer, in 1-inch cubes
2 Tbsp fresh lemon juice
1 cup plain Greek yogurt
IN A MEDIUM saucepan, combine spinach, cucumber and 3½ cups water and cook on medium heat until vegetables are tender, about 6 minutes. Set aside and allow to cool for 20 minutes. Transfer to a blender and purée until you have a paste.
Place the saucepan on high heat, add butter, black pepper, cumin, coriander, ginger and paneer and stir well. Season with salt to taste. Gently pour in the spinach-cucumber paste, stirring gently. Reduce the heat to medium, add lemon juice, stir gently for 30 seconds and cook for 5 to 7 minutes. Ladle soup into individual bowls and serve hot, topped with a dollop of yogurt.