Ingredients:

• Spinach – 250 gm, chopped
• Potatoes – 200 gm, peeled and chopped
• Vegetable or Chicken stock – 1.5 litre
• Paneer – 100 gm, cut into 1 cm cubes
• Butter – 2 tbsp
• Garlic – 1 tsp, chopped
• Ginger – 1 tsp, chopped
• Green chilli – 1, small
• Milk – 250 ml
• Oil to deep fry
• Salt to taste

Method:

1. Heat butter in a heavy based pan.
2. Add garlic and ginger and stir fry till fragrant.
3. Stir in green chilli and spinach.
4. Cook stirring till spinach is wilted.
5. Add potatoes, stock and salt.
6. Simmer till the potatoes are cooked.
7. Meanwhile heat the oil (very hot) and deep fry paneer cubes till they just begin to colour.
8. Drain on kitchen paper.
9. Cool the potato mixture and blend till smooth.
10. Stir in the milk and heat thoroughly without allowing it to boil.
11. Serve the soup hot, garnished with paneer cubes.