A classic North Indian recipe.

Preparation time: 25 minutes

Cooking time: 20 minutes

Ingredients

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

Directions

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 compliments of Punjab Milk Foods Inc.