INGREDIENTS:
- 3 bunches of spinach, washed and chopped
- paneer from a half gallon of milk, cubed
- 3-4 T ghee
- 1 t fresh gingerroot, minced
- 1 t ground coriander seeds
- a pinch asafetida (opt)
- 1/4 t ground black pepper
- a sprinkling of garam masala
- 1 t turmeric
- salt
- Heat very hot a tablespoon of ghee and fry the paneer cubes on a skillet, preferably cast iron. Set aside.
- Chaunce in remaining ghee the ginger until brown and crisp. Then add coriander powder, black pepper and turmeric in quick succession, followed by chopped spinach and a little cinnamon, if desired.
- If the spinach does not fit in the pot, stir and cook a little until you can fit it all in as it soften.
- Stir in the paneer now or after cooking. Stirring in now will heat it up if necessary.
- Keep on high heat until all the spinach is in the pot and stirred a bit with the spices.
- Cover the pot and continue to cook until most the water is evaporated. You can leave it on high heat, but be careful not to burn. If you prefer wetter subji, you can turn the heat down to a simmer. (Note that no water is added to the spinach. Juices from the spinach itself come out to cook everything along with drops of water if the spinach was recently washed, so judge how much heat is needed to desired wetness of subji and adjust the heat as needed. Also some like spinach well cooked. Others prefer less so.)
- Stir in paneer if you didn't do so yet. Add a couple sprinklings of salt over entire prep
Then offer to Guru and Lord Krishna with love and faith.