Ingredients
1 tsp dried fenugreek leaves (kasuri methi)
4 cups chopped spinach (palak)
2 cups chopped fenugreek (methi) leaves
2 tbsp oil
1 tsp cumin seeds (jeera)
1/4 cup chopped onions
1/4 tsp asafoetida (hing)
a pinch turmeric powder (haldi)
1/4 tsp chilli powder
1/4 tsp coriander (dhania) powder
1 tsp ginger-green chilli paste
salt to taste
1 cup paneer (cottage cheese) , cut into 25 mm. (1″) cubes
1/4 tsp garam masala
Directions
1Roast the dried fenugreek leaves in a pan till crisp. Keep aside.
2Blanch the spinach and fenugreek leaves in a vesselful of boiling water for 2-3 minutes.
3Drain and blend in a mixer till smooth. Keep aside.
4Heat the oil in a pan, add the cumin seeds and onions and sauté till the onions turn translucent.
5Add the asafoetida, turmeric powder, chilli powder, coriander powder, ginger-green chilli paste and dried fenugreek leaves and sauté for another 2-3 minutes
6Add the salt, paneer and garam masala and cook on a medium flame for 2 to 3 minutes.
7Serve hot.
8Handy tip : Place the spinach and fenugreek leaves under cold running water immediately after boiling to retain the bright green colour.