Serves (4 to 5)

Ingredients (A)

150 grams                        Spinach

Ingredients (B)

2 pieces                            Beancurds

                                         or

200 grams                        Indian Cheese

Ingredients (C)

4 tablespoons                   Ghee

Ingredients (D)

1½ tablespoons                Chilli Powder

1 teaspoon                        Fennel Powder

1 teaspoon                        Cumin Powder

1 teaspoon                        Fish Curry Powder

150 grams                         Tomatoes (chopped)

2 tablespoons                    Butter

Ingredients (E)

2 teaspoons                      Sugar

As necessary                    Salt

Ingredients (F)

1 piece                              Tomato (cut into 8)

1. Blanch Ingredient (A), and cool it with little cold water. Then blend it in the blender with the cold water or ice cube till smooth.

2. Cut the Ingredients (B), into small cube (½ inch). Boil it only when you use beancurd instead of cheese.

3. Boil the beancurd for a while; drain it and leave it aside.

4. Heat the Ingredient (C), in a cooking pot.

5. Add in the Ingredients (D), & fry it till fragrant.

6. Then add in the Ingredients (A & E), and water if its necessary.

7. Reduce the flame and stir it well.

8. Add in salt if its necessary.

9. Finish it off, with Ingredients (B & F), and cook it well.