INGREDIENTS

1. Spinach: 2  large bunches
2.  Paneer (cottage cheese): 200 gm
3.  Green chillies: 2-3
4.  Garlic: 8-10 cloves
5.  Oil: 3 tbsp
6.  Cumin seeds: 1/2 tsp
7.  Salt to taste
8.  Lemon juice: 1 tbsp
9.  Fresh cream: 4 tbsp

METHOD

 

1. Remove stems.
2. wash spinach thoroughly.
3. Blanch in salted boiling water for two minutes.
4. Refresh in chilled water and squeeze out excess water.
5. Remove stems, wash and roughly chop green chillies.
6. Grind spinach into a fine paste along with green chillies.
7. Dice paneer into small cubes.
8. Peel, wash and chop garlic.
9. Heat oil in a pan. Add cumin seeds.
10. When they begin to change colour, add chopped garlic and sauté for half a minute.
11. Add the spinach puree and stir.
12. Check seasoning. Add water if required.
13. When the gravy comes to a boil, add the paneer and mix well.
14. Stir in lemon juice.
15. Finally add fresh cream.
16. Serve hot.