A classic North Indian recipe.

Preparation time: 25 minutes

Cooking time: 20 minutes

1 kg Spinach
250 g Nanak Paneer cubed
10 g or 2 tsp Salt
20 g or 1½ cup Maize flour
30 g or 2 tbsp Nanak Ghee
25 g or 4 tsp Ginger (cut fine)
5 g or 1 tsp Red chili powder or 3 chopped green chilies
2L or 8 cups water
100 g or 2/3 cups Chopped onions
10 g or 1 tbsp cream to garnish
10 g or 2 tbsp Tomato finely cut

Remove stalks of the spinach leaves. Wash very well and cut finely. Add water and salt and cook for 10 minutes. Drain excess liquid. Beat with a wooden beater of lend in a liquidizer to form a puree. Add the Nanak Paneer cubes to the puree and mix well. Add maize flour slowly and cook for 10 minutes. (This acts as thickening agent.) In a separate pan, heat Nanak Ghee and brown the ginger and onion. Add chili powder and the Nanak Paneer/spinach mixture and stir well. Cook for a few minutes more.

Note:
Garnish with juliennes of fresh ginger, tomato pieces, and fresh cream. Serve with fresh green salad and naan.

Serves: 4

Recipe courtesy of Punjab Milk Foods Inc.