1: mustard leaves 450 g (sarson tin) 2 tins
2: spinach leaves 795 g (palak tin) 1 tin
3: cheese 375 g (paneer)see the link on the video
4: clarified butter 1 cup (ghee)
5: onion 1 large (finely sliced)
6: green chillies 5 (chopped)
7: fresh ginger 1 inch piece (julienne cut)
8: red chillie powder 1 ts
9: salt 1 ts or to your taste
1: heat the clarified butter in a pan add the onions, fresh ginger & green chillies and let the onions gat soft, on high flame.
2: than add the spinach, red chillie powder, salt and mix well then add the mustard leaves and mix again add 1 glass of water cover and cook on low to medium flame till the water dries and the butter comes on the surface.
3: now when the water dries add the cheese and mix well, cover and cook for futher 10 to 12 minutes on low flame & make sure no water is remaining.
4: serve hot with naan, roti.