Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
IngredientsSpinach roughly chopped 2 cups
Paneer grated 2 cups
Salt to taste
Oil 3 tablespoons
Red chilli powder 2 tablespoons
Garam masala powder 2 tablespoons
Eggs beaten 8
Milk 1/4 cup
Spring onion green chopped 4
Red capsicum finely chopped 1 large
Yellow capsicum chopped 1 large
Black pepper powder to taste
Method* Sprinkle salt on spinach leaves and set aside. Squeeze out excess water.
* Heat one tablespoon oil in a non-stick pan. Add spinach and saute for a minute or till the spinach gets cooked.
* Add one tablespoon oil in the same pan. Add paneer and saute for a minute.
* Add red chilli powder, garam masala powder and salt and saute for a minute.
* In a bowl mix together eggs with milk and spring onion greens and mix well.
* Heat remaining oil in a non-stick pan. Pour the egg mixture in the pan.
* Sprinkle salt and black pepper powder and cook till done on both sides.
* Remove and keep it in the serving plate. Put the paneer and spinach filling in it and fold the omelette.
* Serve hot sprinkled with red and yellow capsicum.