1 kg spinach
250 gms of cottage cheese (cut cubes and lightly fried till brown in a tsp of clarified butter)
1 tsp cumin seed
3 to 4 bay leaf
4 tomatoes (blanched in hot water, peeled and pureed)
2 onions
1 inch piece of ginger
7-8 garlic flakes
2 green chili
Pinch of sugar granules
1/2 tsp salt
1/2 tsp turmeric powder
3/4 tsp red chili powder
1/2 tsp coriander powder
3/4 tsp garam masala
3/4 tsp dry mango powder
3 tsp oil
1 tsp butter
1 tsp fresh cream

Method
Remove spinach leaves from stem and wash leaves well.
Take 2 glasses of water when it starts to boil, then add spinach, onions, green chili, garlic and ginger with a pinch of sugar granules to it. Let it boil for 10-15 minutes.
Switch of the heat and let the spinach cool down.
Blend the spinach mixer in a blender and make a thick spinach paste.
Heat a heavy bottomed wok; add oil and butter to it, when the oil is hot add cumin seed and bay leaves. When a cumin seed starts to crackle add the tomato paste and let it cook for 5-6 minute on medium heat.
Then add spinach paste along with spices like turmeric powder, red chili powder, coriander powder, garam masala and dry mango powder; let it cook further for another 5 minute.
Add the fried pieces of cottage cheese and mix it well. Cook and cover on low heat for 4-5 minute.
Take it out in a serving bowl and garnish with fresh cream.
Serve hot with rotis or steamed rice.

we are taken from http://www.indianfoodforever.com/vegetables/