chopped and washed leaves from 6 bunches of spinach
300 gms of cottage cheese (I used 150 gms of cottage cheese and 150 gms of haloumi, it totally alright if you like to use just cottage cheese or just haloumi)
Salt to taste
40 ml oil
1.5 tsp of cumin seeds
3-4 chopped garlic cloves
1 chopped red onion
1 chopped medium sized tomato
12-15 ginger juliennes
1/3 tsp turmeric powder
2 tsps coriander powder
1/3 tsp garam masala
1 tsp cayenne pepper powder
100 gms butter
Cook the Spinach leaves in 40 ml of water on low heat for 10-12 minutes. Add salt in between.
Cool the mixture and blend to a smooth paste. Keep aside.
Heat some oil in a pan and gently add cottage cheese (/haloumi) and make them golden brown on low heat. Flip the sides in between. Keep them aside.
Heat oil in a separate pan and add cumin seeds. Let them splutter.
Add chopped garlic and saute until it starts turning golden.
Add chopped onion and saute until golden brown (on low heat)
Add chopped tomato and cook until its mushy and little brown.
Add salt, turmeric powder, coriander powder, cayenne pepper and garam masala and mix it very well.
Add blended spianch gravy and cook for 10 minutes.
Add golden brown cottage cheese pieces and stir gently.
Add butter and let it melt.
Finally add ginger juliennes and cook for another 2 minutes. All set:)