Spinach Soufflé with Indian Twist

Ingredients

In this Indian vegetarian adaptation of the classic French dish, the traditional ingredients like cheese and eggs are replaced with Indian spices to cater to the target cuisine. The addition of cumin, turmeric, and garam masala infuses the soufflé with the distinct flavors of Indian cuisine, giving it a unique twist. We alse have the original recipe for Soufflé aux épinards, so you can check it out.

• 2 cups (470ml) spinach, blanched and finely chopped 2 cups (470ml) spinach, blanched and finely chopped
• 1 tablespoon ghee (clarified butter) 1 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60g) all-purpose flour 1/4 cup (60g) all-purpose flour
• 4 tablespoons grated paneer (Indian cottage cheese) 4 tablespoons grated paneer (Indian cottage cheese)
• 4 tablespoons grated cheddar cheese 4 tablespoons grated cheddar cheese
• 4 eggs, separated 4 eggs, separated
• Salt to taste Salt to taste
• Butter, for greasing the ramekins Butter, for greasing the ramekins

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 8g
• Carbohydrates (total, sugars): 12g, 2g
• Protein: 14g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease the ramekins with butter.
2. 2.
   Heat ghee in a pan over medium heat. Add cumin seeds and let them splutter.
3. 3.
   Add the blanched spinach and sauté for 2 minutes.
4. 4.
   In a separate bowl, whisk together milk, all-purpose flour, turmeric powder, garam masala, and salt.
5. 5.
   Gradually add the milk mixture to the spinach, stirring continuously until well combined.
6. 6.
   Cook the mixture for 2-3 minutes until it thickens.
7. 7.
   Remove the pan from heat and let the mixture cool slightly.
8. 8.
   Stir in the grated paneer and cheddar cheese.
9. 9.
   In a clean bowl, beat the egg whites until stiff peaks form.
10. 10.
    Gently fold the egg whites into the spinach mixture.
11. 11.
    Pour the mixture into the greased ramekins, filling them about 3/4 full.
12. 12.
    Place the ramekins on a baking tray and bake for 20-25 minutes until the soufflés are puffed up and golden brown.
13. 13.
    Serve immediately while still hot.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach properly to retain its vibrant green color and remove any excess moisture before chopping.
• Ghee — If ghee is not available, you can substitute it with vegetable oil or butter.
• Paneer — If paneer is not available, you can replace it with crumbled tofu or grated mozzarella cheese.

Tips & Tricks

• Beating the egg whites to stiff peaks is crucial for achieving a light and airy texture in the soufflé.
• Make sure to fold the egg whites gently into the spinach mixture to avoid deflating the mixture.
• Serve the soufflés immediately after baking, as they tend to deflate quickly.

Serving advice

Serve the Spiced Spinach Soufflés as a main course accompanied by a fresh green salad or Indian bread like naan or roti.

Presentation advice

Garnish the soufflés with a sprinkle of chopped fresh coriander leaves and a dusting of turmeric powder for an appealing presentation.