Ingredients:

• 2 bunches spinach, cleaned, shredded
•

Method:

1. Wash and drain spinach.
2. Boil in minimal water till soft and bright.
3. Drain, cool, grind with flour, ginger, garlic and chillies.
4. Heat a heavy or non-stick pan, add cumin seeds.
5. When roasted, add asafetida and ground spinach.
6. Add all other ingredients, except paneer and lemon juice.
7. Stir, cover and simmer for 3-4 minutes.
8. Add paneer and lemon juice, stir gently.
9. Simmer further for 2 minutes.
10. Pour into serving dish.
11. Serve hot with wheat flour phulkas, or steamed brown rice.

Recipe courtesy of Saroj Kering