Ingredients:
• Spinach leaves – 6 cups
• Green chillies 2
• Ginger 2 cm
• macaroni – 100 gm
• Paneer – 100 gm
• Mushrooms – 100 gm
• Garlic – 3 flakes, minced
• Onion – 1
• Tomato – 1
• Butter or oil – 3 tbsp
• flour – 3 tbsp
• Milk – 300 ml
• salt and pepper to taste
• Indian Cottage cheese
• For topping:
• Potatoes – 250 gm
• Carrot – 300 gm
• cheese – 3 tbsp, grated
• Butter – 2 tbsp
• salt and pepper to taste
Method:
- Cook spinach with green chillies, ginger and one and a half tsp salt. Cool and blend in a mixer.
- Cook macaroni as directed on the packet.
- Slice paneer (3cm/2cm/1/2cm) and mushrooms.
- Grind tomato and onion together.
- Heat butter or oil. Fry garlic till brown. Add tomato and onion paste and fry well.
- Add mushrooms and fry for 2-3 minutes. Add flour, fry for 2 minutes.
- Add spinach mixture, milk, paneer slices, salt and pepper. Simmer for 2 minutes and remove from fire.
- Mix in the macaroni. Pour in a greased baking dish.
- For topping:
- Boil, peel and mash potatoes and carrots.
- Mix with remaining ingredients.
- Spread on top of spinach mixture.
- Bake in a hot oven (200 degrees centigrade) till the topping is slightly browned.
- Serve hot.