Ingredients :
Spinach, Paneer, Ginger
One bunch fresh spinach
100 gms paneer from skimmed milk or tofu
One tbsp. grated paneer for garnishing
1 onion, grated
2 green chilies
1” piece ginger
One flake garlic
1/4 tsp. turmeric powder
Two pinches asafetida powder
1 tsp. wheat flour
Salt to taste
Lemon juice to taste
Method:
Blanche spinach in very little water.
Cool in a large plate.
Put into mixer with chili, garlic, ginger, flour.
Run till spinach is coarsely chopped.
Keep aside till required or refrigerate.
Heat a nonstick pan, add paneer.
Stir the piece around for a minute.
Add onion, stir cook for a minute.
Add ground paste; cook till it comes to a boil.
Add all other ingredients, cover and simmer.
When gravy is thick and excess water has evaporated, take off fire.
Pour into serving dish, garnish with grated paneer.
Making time: 15 minutes
Makes: 2 servings
Shelf life: Best fresh
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