Palak Paneer

Ingredients:
Spinach: 1 large bunches
Cottage cheese (paneer): 200 grams
Green chilies: 1-2 (depending on taste)
Curd: half cup (beaten properly)
Gram Flour: 3 tsp
Coriander powder: 1 tsp
Garam Masala: 1 tsp
Oil: 3 tablespoons
Pure ghee: 3-4 tsp
Cumin seeds: 1 tsp
Asafoetida: 1 pinch
Salt: to taste (approximately 1.25 tsp)
Lemon juice: 1 tablespoon (if you like more sour)

Method:
1. Remove stems, wash spinach thoroughly in running water. 
2. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. 
3. Grind spinach into a fine paste along with green chilies. 
4. Dice paneer into one inch by one inch by half inch pieces. You can shallow fry it if you want or use it as it is.
5. Heat oil in a pan. Add 1/2 tsp cumin seeds. When they begin to change color, garam flour and fry it for 1 min or so. Add coriander powder and turmeric powder and fry it again for few seconds. Add curd and mix it well. Add the spinach puree and stir. 
6. Add 1/2-1 cup of water (more if required). Keep on stirring on medium high flame as it might boil out of the pan. Cook it for around 15-17 minutes on medium high flame. 
7. When the gravy becomes thick as per desired consistency, add the paneer and mix well. Add garam masala also now. Stir in lemon juice (if needed). 
8. In a small pan take pure ghee. When it heats up, add cumin seeds and asafoetida. When it's done (10-15 seconds), add it to palak paneer.
9. Serve hot.