1 bunch spinach
paneer aka cottage cheese cut into delicate sized cubes (120 gms)
1 tablespoon vegetable cooking oil
1 teaspoon cumin
2 cloves garlic, finely chopped
1 lime
1 small green chilli
salt

1. Wash the spinach leaves.

2. Boil water in a deep utensil. Add salt.

3. When the water comes to a boil, add the spinach leaves and cook for 2 minutes only.

4. Drain the leaves and immediately run cold water over them to stop the cooking process.

5. In a blender, add the chilli and the spinach leaves with two tablespoons of water. Blend to a smooth paste.

6. Meanwhile, chop the garlic very fine.

7. In a cooking utensil, heat the oil over a medium flame.

8. Once hot, add the cumin.

9. When the cumin starts changing colour, add the garlic and fry for about 30 seconds.

10. Add the spinach and then the paneer.

11. A quick squeeze of lime, to prevent the spinach from oxidation and to retain the fresh green colour.

12. Serve immediately with rice.

Submitted by: Tanvi Mehta a la Sanjeev Kapoor