Wash the spinach thoroughly in running water. Drain, and then cut off the spinach stems. Roughly chop the spinach and set aside.

Put a large pot of salted water to boil. Once the water comes to a boil, add the spinach and cook for two minutes. Remove the spinach from the boiling water and add it to a bowl of ice-cold water with ice cubes in it immediately. In case ice cubes aren’t available, place the spinach in a colander and run it under cold running water from a tap for a few minutes. This step will stop the cooking process and ensure that the green color of the spinach is retained.

Drain and lightly squeeze out the excess water from the spinach. Place the spinach in a blender and grind it into a smooth paste. Add a few tablespoons of water if necessary, to blend it properly. This step can be done ahead and the spinach paste can be kept in the refrigerator for about 2 days.

Cut the cottage cheese into cubes, about one inch by half inch pieces. For added crunch, the cottage cheese (paneecan be fried in oil. Just heat oil in a small frying pan, and add the cottage cheese. Fry for a minute or so on both sides till golden brown. Drain cottage cheese (paneeon a kitchen towel and keep aside. My family prefers cottage cheese as is, so I skip this step. Set aside the cottage aside.

Heat 2 tablespoons oil in a large skillet. Add cumin seeds, and fry for a minute or so till the cumin seeds start to splutter. Add sliced garlic and ginger and saute till the garlic turns light golden. Add the green chillies, and then add the chopped onion, and saute for about 3 – 4 minutes till onions are light golden.

Add red chili flakes, turmeric and salt.

Fry the spices for a minute, and then add the spinach puree. Cook for a couple of minutes till the spinach comes to a boil. Keep the heat to low – medium, as the spinach puree has a habit of spluttering and that can get quite messy.

When the gravy comes to a boil, stir in lemon juice, cream (if usinand about ¾th of the prepared cottage cheese (paneer). Stir through.