Yield: 1 servings
|1||Inch cube of ginger|
|6||Cloves of garlic; peeled|
|½||Fresh hot green chili; (optional), up to 1, up to|
|Salt to taste|
|½ teaspoon||Garam masala; (available in Indian markets)|
|⅛ teaspoon||Cayenne; (optional)|
|20 ounces||Spinach; fresh or frozen|
|¾ cup||Mock cream; (recipe follows)|
|1 cup||Skim milk|
|1 cup||Nonfat cottage cheese|
If using frozen spinach, thaw and squeeze out excess water. Process ginger, garlic and chili with ¼ cup water in a blender or mini food processor until a smooth paste. Mix in garam masala. Saute over medium-low heat for 15 minutes, adding additional water if needed to prevent sticking. Stir and check often to prevent burning. Add spinach and cook for 15 minutes over low heat.
Add mock cream and cayenne and milk. Cook for 10 minutes.
Mock Cream (from the Frugal Gourmet) Blend until smooth in the blender. Use as you would cream.
Posted to fatfree digest by "Ross, Lynne" <Lynne.Ross@...> on Apr 29, 1999, converted by MM_Buster v2.0l.