500 g spinach leaves
150 gm cottage cheese /paneer cubes
7-8 Galic cloves , chopped
4-5 green chillies
2″ ginger piece
1 teaspoon cumin seeds
A pinch of asefetida
1 teaspoon turmeric powder
2 teaspoon coriander powder
1 teaspoon red chilly powder
1 teaspoon gram masala
Salt to taste
4 to 5 tablespoon clarified butter
Water as required
Wash and cook spinach leaves with 1/2 a teaspoon of salt for 1 whistle in 1/2 cup water . Or else just cook it in a pan for 5-7 minutes till tender. Cool and blend to make a purée.
Boil water and add tomatoes in it , Let it rest in hot water for 5 minutes , remove from water , cool and peel the skin .Set aside.
Heat clarified butter in a wok and shallow fry the cottage cheese add garlic , green chilly and ginger in it. Sauté for a minute and then drain out .Let the clarified butter remain in the wok.
Place the tomatoes in a food processor , add fried garlic -ginger and make a fine paste of it.
Add cumin seeds and asefetida in the clarified butter , fry for a minute . Pour this paste in to the clarified butter in the wok, cook for 5 minutes. Add all spices and salt , stir and cook for 5 minutes till clarified butter comes out from from edges. Add spinach purée and cook for 10 minutes more.
At last add fried paneer , stir and cook for 1 minute.
Remove from heat and serve hot with chapati ,Paratha or Naan.
Serve-4. Cooking time -30 to 40 minutes.