Stuffed Spinach Leaves in Tomato Gravy
"Spinach and tomato make a standard pair, no doubt, but you might never have thought of preparing them this way! This nutritious subzi, loaded with vitamin A, Vitamin C and folic acid, also turns out to be quite stunning in appearance and flavour, as it is prepared by stuffing spinach leaves with an aromatic vegatable mixture, and placing them in tangy tomato gravy...."
INGREDIENTS
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8 spinach (palak) leaves , washed and drained
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1 tsp oil
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1/4 tsp cumin seeds (jeera)
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1/4 tsp fennel seeds (saunf)
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1/2 tsp chilli powder
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1/2 tsp coriander-cumin seeds (dhania-jeera) powder
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1/2 tsp garam masala
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1/2 cup finely chopped and boiled mixed vegetables (French beans, carrots, green peas etc.)
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1/4 crumbled low-fat paneer (cottage cheese)
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salt to taste
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1/2 cup fresh tomato pulp
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1/2 cup low-fat curds (dahi)
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2 tsp besan (bengal gram flour)
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1 tsp green chilli paste
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1 tsp garlic (lehsun) paste
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1/2 tsp turmeric powder (haldi)
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1/2 tsp garam masala
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1 tsp sugar
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1 tsp oil
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2 cloves (laung / lavang)
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1 bayleaf (tejpatta)
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1/4 tsp cumin seeds (jeera)
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1/4 tsp fennel seeds (saunf)
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1/4 cup grated onions
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salt to taste
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