You are here: Home > Course > Main Course > Sabzis, Curries > Leafy Vegetable Sabzis > Stuffed Spinach Leaves in Tomato Gravy Stuffed Spinach Leaves in Tomato Gravy by Tarla Dalal 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. 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How to make Stuffed Spinach Leaves in Tomato Gravy Tags Leafy Vegetable SabzisLow Cal SubzisNon Stick Kadai VegHealthy Sabzis with GraviesHealthy Sabzis with Leafy Vegetables Preparation Time: 20 mins Cooking Time: 7 mins Total Time: 27 mins 4Makes 4 servings Show me for servings Ingredients 8 spinach (palak) leaves , washed and drainedFor The Stuffing1 tsp oil1/4 tsp cumin seeds (jeera)1/4 tsp fennel seeds (saunf)1/2 tsp chilli powder1/2 tsp coriander-cumin seeds (dhania-jeera) powder1/2 tsp garam masala1/2 cup finely chopped and boiled mixed vegetables (French beans, carrots, green peas etc.)1/4 crumbled low-fat paneer (cottage cheese) salt to tasteFor The Tomato Gravy1/2 cup fresh tomato pulp1/2 cup low-fat curds (dahi)2 tsp besan (bengal gram flour)1 tsp green chilli paste1 tsp garlic (lehsun) paste1/2 tsp turmeric powder (haldi)1/2 tsp garam masala1 tsp sugar1 tsp oil2 cloves (laung / lavang)1 bayleaf (tejpatta)1/4 tsp cumin seeds (jeera)1/4 tsp fennel seeds (saunf)1/4 cup grated onions salt to taste Method For the stuffingFor the stuffingHeat the oil in a broad non-stick pan and add the cumin seeds and fennel seeds.When the cumin seeds crackle, add the chilli powder, coriander-cumin seeds powder and garam masala and sauté on a medium flame for a few seconds.Add the mixed vegetables, paneer and salt, mix gently and cook on a medium flame for 1 minute. Keep aside.For the tomato gravyFor the tomato gravyCombine the fresh tomato pulp, curds, besan, green chilli paste, garlic paste, turmeric powder, garam masala, sugar and ¼ cup of water in a deep bowl and whisk well. Keep aside.Heat the oil in a non-stick kadhai, add the cloves, bayleaf, cumin seeds and fennel seeds and sauté on a medium flame for 1 minute.Add the onions and sauté on a medium flame for 1 minute.Lower the flame, add the prepared tomato-curds mixture and salt, mix well and cook for 2 to 3 minutes, while stirring continuously. Keep aside.How to proceedHow to proceedDip each spinach leaf in boiling water and then place it on a flat surface.Put a little stuffing in the middle of each spinach leaf and roll it up tightly from one end to another.Place the stuffed spinach on a serving plate and pour the prepared tomato gravy over it.Serve immediately. Nutrient values (Abbrv) per servingEnergy67 calProtein2.6 gCarbohydrates7.7 gFiber2.1 gFat2.9 gCholesterol0 mgSodium31.6 mgClick here to view calories for Stuffed Spinach Leaves in Tomato Gravy