Ingredients:

• 1 bunch fresh Spinach
• 100 gms Paneer from skimmed Milk or Tofu
• 1 tbsp grated Paneer for garnishing
• 1 onion, grated
• 2 Green chillies
• 1 inch piece Ginger
• 1 flake Garlic
• 1/4 tsp Turmeric powder
• 2 pinches Asafoetida powder
• 1 tsp Wheat flour
• Salt to taste
• Lemon juice to taste

Method:

1. Blanch spinach in very little water. Cool in a large plate.
2. Put into mixer with chilli, garlic, ginger and flour.
3. Run till spinach is coarsely chopped.
4. Keep aside till required or refrigerate.
5. Heat a non-stick pan and add paneer.
6. Stir for a minute.
7. Add onion, stir and cook for a minute.
8. Add ground paste and cook till it comes to a boil.
9. Add all other ingredients, cover and simmer.
10. When gravy is thick and excess water has evaporated, take off fire.
11. Pour into serving dish and garnish with grated paneer.

Recipe courtesy of Saroj Kering