I substitute chard or other oriental / asian greens for the spinach so that we can have this all year round. Serves 6. I use a wok.
50 gm Fenugreek leaves (can use dried Asian supermarkets sell it as Mehti leaves)
50 gm Spinach
250 gm Paneer
1/2 cup clarified butter (ghee, I substitute vegetable Ghee)
1/2 tsp Asafoetida
1 tsp Cumin seeds
5 Cloves
1 tsp Turmeric
1 tsp Red chilli powder
1 tsp Chopped ginger
1/2 tsp Ginger powder
1 tsp Coriander leaves
2 tsp sugar
2 cups Water
Salt to taste
Wash fenugreek and spinach leaves and grind to a paste. I liquidise them with a little of the water to form a smooth paste.
Cut the paneer into 1" x 1" chunks and fry in ghee until golden brown. Drain and keep aside.
Add asafoetida, cumin seeds, and cloves to oil and fry until they crackle. Add green paste. Lower heat until cooked.
Add the turmeric powder, red chilli powder, ginger, ginger powder, ground coriander leaves, salt, and sugar. Stir to mix well and add the water.
Bring to the boil and add the cottage cheese. Cook until most of the water evaporates.
Very nice with plain rice.