Ingredients:
• 2 bunches spinach, cleaned, shredded
•
Method:
- Wash and drain spinach.
- Boil in minimal water till soft and bright.
- Drain, cool, grind with flour, ginger, garlic and chillies.
- Heat a heavy or non-stick pan, add cumin seeds.
- When roasted, add asafetida and ground spinach.
- Add all other ingredients, except paneer and lemon juice.
- Stir, cover and simmer for 3-4 minutes.
- Add paneer and lemon juice, stir gently.
- Simmer further for 2 minutes.
- Pour into serving dish.
- Serve hot with wheat flour phulkas, or steamed brown rice.
Recipe courtesy of Saroj Kering