Drain, cool, grind with flour, ginger, garlic, chillies.
Heat a heavy or nonstick pan, add seeds.
When roasted add asafetida and ground spinach.
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 wheatflour phulkas, or steamed brown rice.
Making time: 20 minutes
Makes: 2 servings
Shelflife: 4-5 hours
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