600 grams tender spinach washed
2 green chillies chopped
2 cups cottage cheese cubes
2 tablespoons oil
1 teaspoon cumin seeds
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
salt to taste
1 tablespoon lemon juice
2 tablespoons cream
lots of finely chopped fresh coriander to garnish
Blanch the spinach in lots of boiling salted water for about 3 minutes. Refresh in chilled water. Squeeze out excess water gently and blend to a fine paste with the green chillies. Deep-fry the cottage cheese cubes in moderately hot oil till light golden in color. Drain on absorbent paper.
Heat the oil in a heavy-based pan. Add the cumin seeds and let them crackle. Add the garlic and ginger. Fry briefly till the raw smell goes away.
Add the chopped spinach puree, salt and mix well. Add water if required to get gravy of desired consistency and bring to a boil. Add the deep fried cottage cheese cubes and stir to mix gently. Mix in the lemon juice. Simmer for about 4 minutes. Put off the heat and mix in the cream.
Garnish with fresh coriander and serve with chapati or rice.