Ingredients:

Spinach (Palak) – 3 bunches

Green chellies- 2

Finely cut onions- 1 tbl.sp.

Cumin seeds- 1/2 tsp

Masoor dhal- 1 tbl.sp.

Dhania powder- 1 tbl.sp.

Chilli powder- 1 1/2 tsp

Sugar- 1/4 tsp

Oil- 2 tbl.sps

Paneer or cottage cheese- from 1 litre of milk

Big onions- 2 or 3

Tomatoes- 3

Garlic- 9 flakes

Grated cheese – 1 tbl.sp.

Garam masala- 1/2 tsp

Ghee- 1 tbl.sp.

Preparation Method;

1. Wash and Chops Palak finely.

2. Add masoor dhal and enough water to cover it and pressure cook for 3 minutes.

3. Allow it to cool, strain and reserve the liquid.

4. Slice onions and tomatoes into long thin pieces. Peel garlic.

5. Heat 1 tablespoons of oil, first add garlic, onion and tomatoes in order and fry for 3 minutes.

6. Grind cooked palak with fried ingredients.

7. Heat rest of the oil in shallow pan, tamper cumin seeds. Fry slit chillies and finely cut onions just for one minute.

8. Add dhania powder fry for a second then pour ground mixture with the cooked palak can be poured as required to make the gravy.)

9. Allow it to boil in a medium flame stirring now and then.

10. When it is thick enough, add chilli powder.

11. Boil for one more minute. Gently mix in fresh paneer cubes.

12. Remove from fire, pour on a baking dish sprinkle grated cheese on top and bake till cheese melts (for 2 minutes). Serve garnished with beaten cream. Sprinkle garam masala powder which is mixed with hot melted ghee before serving.

13. Serve with finely cut onion and sliced lemon. Sprinkle little pepper if desired.

Variation:

1. Green gram dhal can be used instead of masoor dhal. Omit grated cheese and baking process. Add finely cut gineger while cooking palak.

2. Heat little oil and fry chopped palak till it shrinks and sprinkle little water. Cook till soft.