Spinach Shrimp and Tomato Kut

Last week, when I went grocery shopping the spinach looked soooooo fresh and appetizing. So...what do we shoppers do...I got it and intended to cook it very very soon. But now almost a week passed and it was about to get spoiled. I wanted to make Spinach with lamb but changed my mind and I made Spinach and Shrimp. I turned out great.
          And as I already told you guys, on my blog I will not only post recipes but will post the whole dinner idea. You know a curry, another side dish and then rice or bread/ roti or something else. So I made Tomato kut with this. This is one of those famous Hyderabadi dishes. And I served these with the old faithful Indian white steamed rice. So here comes the recipes

Spinach Shrimp (Shrimp cooked with Spinach and Indian spices)

Ingredients:

1. 1/2 lb shrimp peeled and deveined
2. 1 bunch fresh spinach or 2 cups frozen thawed spinach chopped
3. 1 big green chiily or 2 small chillies chopped
4. 2 tablespoons oil
5. 1/4 cup red onion chopped fine
6. 1 teaspoon ginger-garlic paste
7. 1/2 teaspoon each of  salt, chilly powder, cumin powder, coriander powder turmeric divided
8. 1/2 cup plain yogurt beaten (Greek yogurt tastes better)

Wash the spinach if using fresh and pressure cook it (even if it is frozen) for 2 whistles. In a pan heat the oil and fry the onions till they start to change color. Add chopped chilly and ginger-garlic paste and fry for a couple of more minutes. Add the shrimp and fry till they turn pink. Now add the spinach and all the spices except the yogurt. Mix to combine and simmer till most of the liquid evaporates. Add the yogurt and simmer till the gravy becomes a bit thick. Serve hot

Tomato Kut (Tomatoes cooked in Indian spices)

Ingredients:

1. 1 can petite cut tomatoes
2. 1 teaspoon each of cumin powder, finely chopped garlic (not paste)
3. 2 teaspoons coriander powder
4. 1/2 teaspoon each of salt red chilly powder, mustard seeds, cumin seeds
5. 1 big or 2 small green chillies chopped
6. 2 red chillies cut into pieces
7. few curry leaves (optional)

In a pan heat oil and fry the cumin and mustard seeds till they start to splutter. Now add chillies and garlic and and curry leaves if using and fry for a couple of minutes. Add all the spices except salt and fry for a couple of more minutes. Add tomatoes with juice and cover and took till they become pulp. Simmer till it becomes thick. Garnish with cilantro and enjoy steaming hot