Spinach 1 bunch
Cottage Cheese/ Paneer 100 gms
Fresh Cream 2 tbsps
Lemon Juice 2 tsps
Green Chillies 4-6
Ginger 1 inch piece
Garic 8 pods
Coriander Powder 1 tsp
Cumin Seeds 1/2 tsp
Salt to taste
Oil 2 tbsps
Method of preparation:
Remove stems, wash and chop green chillies roughly.
Chop paneer into 1 inch cubes.
Peel, remove stem and chop garlic.
Peel, wash and chop ginger roughly.
Remove stems and wash spinach thoroughly.
Bring a pot of water to boil and add salt and spinach leaves.
Blanch for a minute or two and refresh in chilled water.
Squeeze excess water and grind it along with green chillies and ginger into fine paste.
Heat oil in a pan, add cumin seeds, coriander powder and chopped garlic.
When cumin turns light brown, add spinach and green chilli puree.
Add salt, sufficient water and bring to boil.
Then add paneer cubes and lemon juice.
Finally add fresh cream and mix well.
Serve hot with roti, naan.
Notes: Fry the paneer cubes in little bit of ghee if you like.