Indian cottage cheese is quite hard and is frequently added to curries

Recipe Soak 400 gm baby spinach leaves in hot water for 5 minutes. Heat 1 tbsp oil in a vessel. Add 6 chopped green chillies and stir. Drain & squeeze the water out of the spinach leaves and add them to the oil and stir. Cook for 2-3 minutes while stirring. Remove the leaves from the vessel and after they cool, add them to a blender and puree to a fine paste. Cut the cottage cheese into 1" X 1" X 1/2" pieces (the cottage cheese should be the hard variety called paneer found at Indian stores). Add 1tbsp oil to the paneer and mix such that the oil coats the paneer pieces. Cook in a preheated oven for 15 min at 150deg C (the paneer pieces should be slightly browned) Heat 2tbsp oil in a vessel. Add 1" finely chopped ginger and fry for 10 seconds. Add 1/2 finely chopped onion, 2 cloves finely chopped garlic, 1/2 tsp turmeric powder and 1tsp garam masala curry powder) and fry for 5 min. Add 2 tbsp tomato puree and mix. Fry for 5 min. Add the spinach paste and mix. Cook for 10 minutes. Add the cottage cheese and cook for another 10 minutes on medium heat. Add 1 tbsp dried fenugreek leaves (kasturi methi). Add salt to taste.