Ingredients:

• Spinach leaves – 6 cups
• Green chillies 2
• Ginger 2 cm
• macaroni – 100 gm
• Paneer – 100 gm
• Mushrooms – 100 gm
• Garlic – 3 flakes, minced
• Onion – 1
• Tomato – 1
• Butter or oil – 3 tbsp
• flour – 3 tbsp
• Milk – 300 ml
• salt and pepper to taste
• Indian Cottage cheese
• For topping:
• Potatoes – 250 gm
• Carrot – 300 gm
• cheese – 3 tbsp, grated
• Butter – 2 tbsp
• salt and pepper to taste

Method:

1. Cook spinach with green chillies, ginger and one and a half tsp salt. Cool and blend in a mixer.
2. Cook macaroni as directed on the packet.
3. Slice paneer (3cm/2cm/1/2cm) and mushrooms.
4. Grind tomato and onion together.
5. Heat butter or oil. Fry garlic till brown. Add tomato and onion paste and fry well.
6. Add mushrooms and fry for 2-3 minutes. Add flour, fry for 2 minutes.
7. Add spinach mixture, milk, paneer slices, salt and pepper. Simmer for 2 minutes and remove from fire.
8. Mix in the macaroni. Pour in a greased baking dish.
9. For topping:
10. Boil, peel and mash potatoes and carrots.
11. Mix with remaining ingredients.
12. Spread on top of spinach mixture.
13. Bake in a hot oven (200 degrees centigrade) till the topping is slightly browned.
14. Serve hot.