- Spinach 2 large bunches
- Cottage cheese (paneer) 200 grams
- Green chillies 2-3
- Garlic 8-10 cloves
- Oil 3 tablespoons
- Cumin seeds 1/2 teaspoon
- Salt to taste
- Lemon juice 1 tablespoon
- Fresh cream 4 tablespoons
METHOD
Remove stems, wash spinach well in moving water. White for two minutes in boiling salted water. Refresh in cold water. Squeeze out excess water. Remove stems, wash and roughly chop green pepper. Fine grinding spinach into a paste with green chillies. One inch by one inch piece of half inch dice cheese. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change color, sauté chopped garlic and add a half minutes. Add the spinach puree and stir. Check seasoning. Add water, if necessary. When the gravy comes to a boil, add cheese and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot.
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