Stuffed Spinach Leaves in Tomato Gravy

by Tarla Dalal

Stuffed Spinach Leaves in Spicy Tomato Gravy, simmer stuffed spinach in a piquant low fat curd and tomato gravy for a perfectly healthy sunday lunch!

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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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Stuffed Spinach Leaves in Tomato Gravy recipe - How to make Stuffed Spinach Leaves in Tomato Gravy

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Preparation Time: 20 mins Cooking Time: 7 mins Total Time: 27 mins 4Makes 4 servings
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Ingredients

8 spinach (palak) leaves , washed and drained

For The Stuffing
1 tsp oil
1/4 tsp cumin seeds (jeera)
1/4 tsp fennel seeds (saunf)
1/2 tsp chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
1/2 cup finely chopped and boiled mixed vegetables (French beans, carrots, green peas etc.)
1/4 crumbled low-fat paneer (cottage cheese)
salt to taste

For The Tomato Gravy
1/2 cup fresh tomato pulp
1/2 cup low-fat curds (dahi)
2 tsp besan (bengal gram flour)
1 tsp green chilli paste
1 tsp garlic (lehsun) paste
1/2 tsp turmeric powder (haldi)
1/2 tsp garam masala
1 tsp sugar
1 tsp oil
2 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 stuffing

Heat 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 gravy

Combine 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 proceed

Dip 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.

Accompaniments

Tandoori Naan

Nutrient values (Abbrv) per serving

Energy	67 cal
Protein	2.6 g
Carbohydrates	7.7 g
Fiber	2.1 g
Fat	2.9 g
Cholesterol	0 mg
Sodium	31.6 mg

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RECIPE SOURCE : Tarla Dalal's Latest Recipes

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Stuffed Spinach Leaves in Tomato Gravy

Stuffed Spinach Leaves in Tomato Gravy recipe - How to make Stuffed Spinach Leaves in Tomato Gravy

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Tandoori Naan

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