Ingredients- Spinach (about 500 gms), cottage cheese (cubed- about one big cup)
For the Gravy- you need 2 onions (finely chopped), garlic (3-4 cloves-crushed and chopped), grated ginger (about a small tablespoon), medium sized tomatoe (finely chopped)- the spices that go in are- cinnamon stick, cumin seeds, bay leaves, a little bit of ajwain (carom seeds), garam masala, corriander powder, amchoor powder (dried mango powder), dried red chillies (2 pieces) and of course my favorite chopped corriander leaves!
Preparation is simple- We need to wash the spinach leaves, and boil them a bit in water till they become soft- once they are soft blend them in a mixer to a paste and keep it aside- Now get the gravy ready- In a wok, pour oil (liberal dose), and once it becomes hot add the cumin seeds, garlic, ginger, bay leaves, cinnamon stick, a bit of ajwain or carom seeds-When the garlic is golden brown add the chopped onions, dried red chillies and roast them till they are golden brown. Toss in the chopped tomatoes and keep mixing the ingredients till the tomatoes blend with onions and becomes a paste.
Now comes the spices- Put in the garam masala, corriander powder(about a big tablespoon each) and amchur powder (just a dash of it). Cook the ingredients till the masala blends and the mixture starts to become a thick consistency of a gravy. Add salt according to taste.
Add in the blended spinach to the gravy and cook till spinach loses its raw taste and takes in the spices. Add the bowl of cottage cheese towards the end and cook it on a low flame for around 5 minutes. Before removing it from fire, add a big tablespoon of butter and blend in till the butter melts. Garnish it with chopped corriander! There is a slight variation in this recipe- Usually, the cottage cheese is deep fried (separately) in oil before mixing it with spinach. I simply love to keep the flavor of cottage cheese and mix it without frying it in oil.
Serve it with hot rotis- yum!