Ingredients
- Spinach 2 bunches
- Cottage cheese (Paneer) 200 gms
- Green chilies 2-3
- Garlic 8-10 Cloves
- Oil 3 Tablespoons
- Cumin Seeds 1/2 Teaspoon
- Salt to taste
- Lemon Juice 1 Tablespoon
- Fresh Cream 4 Tablespoons
Method
- Remove stems, wash spinach thoroughly in running water.
- Blanch in salted boiling water for two minutes. Refresh in chilled water and squeeze out excess water then remove stems.
- Wash and roughly chop green chilies.
- Grind spinach into a fine paste along with green chilies.
- Dice cottage cheese into one inch by one inch by half inch pieces.
- Peel, wash and chop garlic.
- Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute.
- Add the spinach puree and stir. Check seasoning.
- Add water if required. When the gravy comes to a boil, add the cottage cheese and mix well.
- Stir in lemon juice.
- Finally add fresh cream. Serve hot.
