2 cup - spinach, shredded
1/2 cup - onion, chopped
1/2 cup - yellow bell pepper
1 - green chilli, finely chopped (more or less)
1 tsp - ginger, thinly sliced
4 tbsp - low fat milk/cream
2 tsp - sunflower oil
1/4 tsp - cumin seeds
1 /4 tsp - cinnamon powder
1/4 tsp - clove powder
1/4 tsp - cardamom powder
salt to taste
a generous pinch of sugar
2 tbsp - tomato, chopped (to garnish)
For the crumbled cottage cheese
2 cup - low fat milk
- Blanch the spinach in salted boiling water for 2 minutes. Refresh in chilled water and squeeze out excess water.
- Heat oil in a non stick pan, add cumin seeds and when the seeds start to splutter add the green chillies, onions and bell pepper and cook for a minute.
- Add the blanched spinach, crumbled cottage cheese and cook again for a minute stirring lightly. Add the spices and the milk/cream and cook again for a minute.
- Garnish with finely chopped tomatoes and serve hot.