Kashmiri Methi Chaman or cottage cheese curry

1. Clean, wash and roughly chop spinach and fenugreek leaves. Grind to a smooth paste. Cut the cottage cheese into fingers like potato finger chips. Heat ghee or oil, fry cheese fingers until pale golden brown. Drain and keep aside.

2. Heat 4 tbsp oil, add asafoetida, cumin and cloves. After few seconds, add ground spinach and fenugreek paste. Fry over medium heat, stirring continuously until cooked. Add turmeric, chilli, ginger, dry ginger, salt, ground coriander and water. Simmer for few minutes.

3. As the gravy begins to thicken, add fried cheese fingers. Reduce heat and simmer over low heat until the gravy is thick. Transfer to serving dish, sprinkle coriander leaves. Serve hot.

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