Website of the Year India 2015

Spinach-Walnut Souffle Recipe

Spinach-Walnut Souffle is a popular Indian Side Dish
Author :
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 8
Rated 5 based on 100 votes


  • 8 baking cups - buttered on the inside
  • 1/2 kg - baby Spinach leaves
  • 3 tbsp - Olive oil
  • Salt and pepper to taste
  • 1 - white onion, minced
  • 2 - crushed Garlic Cloves
  • 1/4 cup - all purpose flour
  • 1 cup - low fat Milk
  • pinch - cayenne pepper or Red Chilli powder
  • 2 tbsp - grated parmesan cheese
  • 200 gms - ricotta, cottage or goat cheese, crumbled
  • 2 - large eggs, whites separated
  • How to Make Spinach-Walnut Souffle:

    1. Preheat the oven to 400 degrees.
    2. Place the buttered baking bowls/cups on a baking tray and refrigerate for 10-15 mins and then re-brush with butter.
    3. Wilt the spinach leaves mildly in a medium heated pan with a soft drizzle of water. Set aside to drain in a colander. Then roll and pat in a clean towel to remove excess water.
    4. Mince/ grind the leaves.
    5. Fry the onions and garlic in the olive oil in another pan.
    6. Add the flour and cayenne and fry for 4 mins.
    7. Whisk in the milk and simmer till it thickens. Set aside in a large bowl to cool. When cool, add the parmesan, the other cheese, salt and pepper.
    8. Mix in the egg yolks and spinach. Set aside.
    9. Whisk the egg whites into stiff peaks in a clean dry large bowl.
    10. Fold the spinach batter into it lightly, don't over mix.
    11. Spoon the mixture into the baking cups and tap gently on the kitchen table to release any air pockets.
    12. Run a thin dry clean knife all around the edges of each cup and set them on the baking tray on the medium shelf in the oven.
    13. Bake for 15 mins or until well-risen and golden brown on top.


    Bawarchi of the Week

    Shruti J

    Shruti J

    Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

    know more