Spinach Malfatti


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Try this dish for an early pregnancy boost. Mildly spiced and rich in iron, calcium, folic acid and protein, this is a really delicious recipe, which I am sure you will enjoy.

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Preparation Time: 
Cooking Time: 
Baking Temperature: 200°C (400°F).
Baking Time: 15 mins.
Serves 4.
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For the spinach dumplings
3 cups finely chopped spinach (palak) leaves
3/4 cup crumbled paneer (cottage cheese)
2 pinches of nutmeg (jaiphal) powder
1/2 tsp chopped green chilli
2 tbsp plain flour (maida)
2 pinches baking powder
salt to taste

For the tomato sauce
1 1/2 cups tomato pulp
1 tbsp chopped garlic (lehsun)
2 spring onions, chopped
1 tbsp dry red chilli flakes (paprika)
1 tsp chilli powder
2 tbsp tomato puree
4 tbsp milk
2 tbsp olive oil or oil
salt to taste

For the topping
1/4 cup grated processed cheese or paneer (cottage cheese)


    For the spinach dumplings

    1. Steam the spinach leaves for 5 minutes and squeeze out the water. Keep it aisde for use in the tomato sauce.
    2. Mix all the ingredients and shape into small balls.
    3. Steam for 5 minutes. Keep aside.

    For the tomato sauce

    1. Heat the olive oil, add the garlic and spring onions and sauté for 1 minute.
    2. Add the tomato pulp and cook till the sauce thickens.
    3. Add the chilli flakes, chilli powder, tomato purée, salt and ½ cup of water and bring to a boil (use the drained spinach liquid instead of water).
    4. Add the cream. Mix well and keep aside.

    How to proceed

    1. Place the dumplings in a baking dish.
    2. Pour the tomato sauce on top and sprinkle the grated cheese on top.
    3. Bake in a pre-heated oven at 200º C (400º F) for 15 minutes.
    4. Serve hot.
    Nutrient values per serving
    174 gm278 kcal8.3 gm13.2 gm20.8 gm3219.7 mcg25.8 mg294.0 mg1.1 mg74.2 mcg0.7 gm
    RECIPE SOURCE : Pregnancy CookbookBuy this cookbook
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