Palak Panir

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

Ingredients
250g (8oz) fresh spinach leaves 1 tablespoon dried fenugreek leaves, optional 250g (8oz) panir or ricotta oil for deep frying 1 tablespoon ghee 1/2 teaspoon ground turmeric 1 1/2 cups hot water 1/4 teaspoon black cummin seeds small pinch asafoetida, optional 1 tablespoon ground coriander 1/2 teaspoon chilli powder 1/2 teaspoon finely grated fresh ginger 1 teaspoon salt 1/2 teaspoon sugar 1 cup yoghurt

Preparation
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. Drain well and chop finely.

Cut the cheese into cubes and spread on absorbent paper for a few minutes so that surface moisture is absorbed. In a small deep frying pan heat enough oil in which to fry the cubes of cheese. Add a tablespoon of ghee to flavour the oil. When oil is very hot, fry a handful of cheese cubes at a time. 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. Repeat until all the cheese is fried, leave in the water for about five minutes then drain.

Heat about two tablespoons of the oil in a saucepan and add the black cummin seeds, asafoetida, coriander, chilli powder and ginger. Stir and fry briefly, taking care not to burn the spices. Add the spinach and salt and stir for a minute or two, then add about half cup hot water and the sugar. Simmer for five minutes. Stir the yoghurt until it is smooth, add it to the spinach and stir well. Add cheese and simmer for ten minutes longer. Serve hot with rice or chapatis.