Kashmiri Methi Chaman - cooking recipe

Ingredients

50 g fenugreek leaves
50 g spinach leaves
350 g cottage cheese (paneer)
1 pinch asafoetida powder
6 cloves
1 teaspoon cumin seed
1/2 teaspoon turmeric powder
1 1/2 teaspoons ginger, chopped
1 teaspoon kashmiri chili powder
1 green chili pepper, seeded and chopped
1 teaspoon coriander powder
1 1/2 teaspoons salt
ghee or oil, as needed
2 cups water
1/2 teaspoon garam masala powder

Preparation

Clean, wash and chop spinach and fenugreek leaves.
Grind to a smooth paste.
Cut the cottage cheese into fingers like finger chips.
Heat 4 tbsps oil.
Add safoetida, cumin and cloves.
Then add the spinach-fenugreek paste.
Fry over medium heat.
Stir continuously till cooked.
Add turmeric, chilli powder, salt,ginger, ground corriander and water.
Simmer for few minutes.
As the gravy begins to thicken, add the fried paneer pieces.
Transfer to a serving dish, sprinkle corriander and serve hot.