Guest Author - vandana trivedi

Ingredients:

2 pounds spinach
2 tbsp oil or melted ghee
1 tsp cumin
1 tsp chili powder
1 tsp garlic, chopped
1 tsp ginger, chopped
1 large finely chopped onion
2 tsps chickpea flour
1 pound baby spinach
1 tsp salt
1 pound paneer cut into small cubes
1 cup full cream


Method:

Wash and clean the spinach. Trim the stems. In a Large Pan Boil the water add the spinach and blanch for couple of minutes.
Drain the water from spinach using a sieve or colander. Chop and make a fine paste using the food processor. Wash, clean and chop baby spinach, keep aside.
Heat oil in a pan, add cumin when it starts to crackle add garlic and stir fry until golden brown, add onion, ginger and saute until light brown, then add chickpea flour and mix well to avoid lumps, stir fry until oil leaves the sides of pan, then add minced spinach, chopped baby spinach, salt, chili powder and paneer, cover and let it simmer for 10 minutes on low heat. finish with cream and serve hot with tandoori roti or rice.