Ingredients:

• Home Made Paneer – 100 grams
• Fresh Spinach – 300 grams
• Ripe Tomatoes – 2 nos
• Ginger – 2 inch root
• Green chilli – 4 nos (optional)
• Coriander Powder – ½ tsp (optional)
• Turmeric powder – ¼ tsp
• Red Chilli powder – ½ tsp
• Cumin seeds – ¼ tsp
• Water – 100 ml
• Ghee or Oil – 1 tbsp
• Salt – to taste
• Full Fat Cream or Plain Yoghurt – 1/3 cup or to taste

Method:

1. Thoroughly wash and drain the spinach leaves.
2. Peel and finely chop the ginger and tomatoes and store separately.
3. Blanch the spinach leaves, by plunging the leaves into boiling water for about 2 minutes and plunged straight into ice water for further 2 minutes. This process helps retain the colour of spinach.
4. Now transfer to a blender and make a smooth paste by adding 100 ml water or as needed.
5. Heat oil in a non-stick fry pan, add the cumin seeds allow to splutter.
6. Add the chopped ginger and stir for a minute.
7. Add the chopped tomatoes, green chillies and stir till oil separates.
8. Add the powders and sauté for a minute till the raw taste disappear.
9. Add the spinach gravy and cook for about 5 minutes on medium flame while stirring.
10. Lower the flame and add the full cream or yoghurt [for a healthy option] and mix it immediately. Add the paneer [cottage cheese] cubes and cook for a further 5 minutes.
11. Serve hot with naan or steamed basmati rice.