2 bunches spinach, cleaned, shredded100 gms. paneer made from cows milk1 flake garlic, crushed1/2 tsp. ginger grated2 green chillies finely crushed1/4 tsp. cumin seeds1/4 tsp. sugar 1/2 tsp. wheat flour 3-4 pinches turmeric powder 3-4 pinches cinnamon clove powder 3-4 pinches asafetida powder 1 pinch garam masala powder Salt to tasteLemon juice to taste
Wash and drain spinach. Boil in minimal water till soft and bright.Drain, cool, grind with flour, ginger, garlic, chillies.Heat a heavy or nonstick pan, add seeds. When roasted add asafetida and groundspinach.Add all other ingredients, except paneer and lemon juice. Stir, cover and simmer for 3-4 minutes.Add paneer and lemon juice, stir gently. Simmer further for 2 minutes.Pour into serving dish. Serve hot with wheat flour phulkas, or steamed brown rice.
Most other veggies may be similarly cooked by using the oil-less temperingmethod as used above.
Low Cal Palak Paneer