finely chopped fresh coriander to garnish salt to taste
Preparation
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 out the access oil in paper towel.
Heat the clarified butter / oil in a heavy-based pan. Add the cumin seeds and let them crackle.
Add garlic and ginger, than add chopped onion fry until it turns golden brown, add tomatoes in it, put 1 tsp. garam masala.
Add the chopped spinach puree, salt and mix well. Add water if required to get a gravy of desired consistency and bring to a boil.
Add the deep fried cottage cheese cubes and stir to mix gently.
Simmer for about 4 minutes. Put off the heat and mix in the cream.
Garnish with chopped fresh coriander.
Notes
Deep fried cottage cheese cubes can be soaked in some warm water to which lemon juice and salt are added.
This will keep them extra soft and prevent them from hardening.
The cottage cheese cubes can be added without frying. However, avoid stirring often as they crumble.
Do not overcook spinach for a bright green colored gravy.
