Blend the blanched spinach along with green chilies, garlic cloves and ginger and a little water. Keep aside.

Heat oil in a vessel and add cumin seeds and onions, sauté until the onions are translucent in color.

Add chopped tomato, cover and allow to soften.

Now add salt, red chili powder and turmeric powder and sauté for 1 minute.

Now add blended spinach. Mix, cover and turn the flame low and allow to cook for 10 minutes.

Now add fresh cream and mix. Bring to one boil on low heat.

Lastly, add cottage cheese cubes and cook for just one minute and turn off the flame. Cooking the cottage cheese for too long will make it tough and rubbery.

Dish out and garnish with green chilies and fresh cream.

Enjoy with paratha or roti.