1. Wash and drain spinach.

2. Boil in minimal water till soft and bright.

3. Drain, cool, grind with flour, ginger, garlic, chillies.

4. Heat a heavy or nonstick pan, add seeds.

5. When roasted add asafetida and ground spinach.

6. Add all other ingredients, except paneer and lemon juice.

7. Stir, cover and simmer for 3-4 minutes.

8. Add paneer and lemon juice, stir gently.

9. Simmer further for 2 minutes.

10. Pour into serving dish.

11. Serve hot with wheatflour phulkas, or steamed brown rice.

Making time: 20 minutes
Makes: 2 servings
Shelflife: 4-5 hours

Note:

Most other veggies may be similarly cooked by using the oil-less tempering method as used above.
Spinach, a good source of Vit K and omega-3 fatty acids and paneer, rich in calcium are both must-to-have for the heart
Image: Flickr/creativecommons VirtualErn