Palak Panir

Description
Spinach with fresh cheese. Women in India make their own fresh cheese. Paneer is now more widely available or you can substitute Ricotta.

Ingredients

 * 250 g (8oz) fresh spinach leaves
 * 1 tablespoon dried fenugreek leaves, optional
 * 250 g (8oz) panir or ricotta
 * oil for deep frying
 * 1 tablespoon ghee
 * ½ teaspoon ground turmeric
 * 1½ cups hot water
 * ¼ teaspoon black cumin seeds
 * small pinch asafoetida, optional
 * 1 tablespoon ground coriander
 * ½ teaspoon chili powder
 * ½ teaspoon finely grated fresh ginger
 * 1 teaspoon salt
 * ½ teaspoon sugar
 * 1 cup yoghurt

Directions

 * 1) Put the well washed spinach leaves into a pan with the water that clings to them, add the fenugreek leaves (if used), cover and steam until spinach is soft.
 * 2) Drain well and chop finely.
 * 3) Cut the cheese into cubes and spread on absorbent paper for a few minutes so that surface moisture is absorbed.
 * 4) In a small deep frying pan heat enough oil in which to fry the cubes of cheese.
 * 5) Add a tablespoon of ghee to flavour the oil.
 * 6) When oil is very hot, fry a handful of cheese cubes at a time.
 * 7) Have ready the turmeric stirred into one cup of hot water and when the cheese is pale golden lift out on a slotted spoon and drop into the turmeric water.
 * 8) Repeat until all the cheese is fried, leave in the water for about five minutes then drain.
 * 9) Heat about two tablespoons of the oil in a saucepan and add the black cumin seeds, asafoetida, coriander, chilli powder and ginger.
 * 10) Stir and fry briefly, taking care not to burn the spices.
 * 11) Add the spinach and salt and stir for a minute or two, then add about half cup hot water and the sugar.
 * 12) Simmer for five minutes.
 * 13) Stir the yoghurt until it is smooth, add it to the spinach and stir well.
 * 14) Add cheese and simmer for ten minutes longer.
 * 15) Serve hot with rice or chapatis.