Ingredients

• 4 cups of chopped spinach
• 2 cups chopped coriander leaves
• 1 large tomatoes, cubed
• 1 medium onion, cubed
• 1 green chili
• 1 small capsicum, diced
• 4 garlic cloves
• 1 inch ginger
• 1 medium onion, finely sliced
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon fenugreek leaves, dried, kasoori methi
• 2 -3 tablespoons oil
• 1/4 th cup cream
• salt
• 200 g panir, cottage cheese

Instructions

1. In a pressure cooker or in a pot with some water , boil spinach, coriander leaves, cubed vegetables, green chilli, garlic and ginger, till done.

2. Remove and let it cool.

3. Once the vegetables are at room temperature blend the vegetables along with the liquid into a smooth puree.

4. In a thick bottomed pot heat the oil and saute the sliced onions till they turn golden brown

5. Now reduce the heat and add all the powders and salt. Stir for half a minute.

6. Pour the pureed spinach mix into this and let the mixture boil.

7. Cook till the sauce is thick enough. When ithe isn't runny or too thick.

8. Now add the kasoori methi crushed in between your palms. And also the cream. After adding the cream, avoid anymore boiling.

9. Check for seasonin. You may adjust the taste by adding a few drops of lemon juice and /or a few grains of sugar.

10. Serve piping hot with any Indian bread or rice items.