Ingredients:

• For the white sauce: 5 tbsp – Butter
• 5 tbsp – flour
• 5 cups – Milk
• salt and pepper to taste
• Remaining ingredients:
• 3 bunches – Spinach (finely chopped and washed well)
• 150 g – spaghetti
• 100 g – Paneer (cut into cubes)
• 1 tbsp – oil
• 1 tsp – Butter (for greasing the baking dish)
• 5 cubes – cheese (grated)
• Salt to taste

Method:

1. Boil the spinach in a heavy-bottomed vessel without any water until the water from the spinach evaporates completely. Cool and grind the spinach coarsely.
2. Boil the spaghetti in sufficient water with a little salt and 1 tbsp of oil until done.
3. Drain the water completely and keep the spaghetti aside.
4. For the white sauce: Lightly heat butter in a non-stick pan.
5. Add flour and saute on low flame until golden.
6. Gradually add milk and stir continuously to avoid lumps.
7. Cook the sauce on medium flame, stirring until you get a little thick consistency.
8. Remove from the flame, add salt and pepper and keep the sauce aside.
9. To finish off:
10. Add the spinach, paneer cubes and the spaghetti to the white sauce. Mix well.
11. Grease a baking dish and pour the white sauce mixture into it. Let it cool.
12. Evenly spread cheese on it.
13. Bake in a pre-heated oven at 180 degrees until the cheese turns golden.
14. Let the dish remain in the oven for 10 minutes before serving.

Recipe courtesy of Anita Raheja