Dal Palak Paneer Saag

Wash and roughly chop the spinach.

Soak the moong dal and chana dal for half an hour.

In a pressure cooker, add the spinach, soaked dals, ginger, garlic, green chilli, salt, and water.

Cook until four whistles, then cool and blend to a puree.

Heat desi ghee in a pan.

Cut the cottage cheese into cubes and fry in the ghee until golden.

In the same ghee, add cumin seeds and chopped onion.

Cook until the onion turns pink, then add chopped tomato.

Cook a little, then add red chilli and a little water, cooking until the masala releases oil.

Keep one tablespoon of the masala aside.

Add the spinach puree to the pan and cook for two minutes.

Add milk and cook for three to four minutes.

Add the paneer cubes and mix well.

Top with the reserved masala and fresh cream.

Serve with paratha or chapati.