Dahi wali Saag Panner/ Spinach & Cottage Cheese in Yogurt Sauce

Summers on the east coast is lovely. The trees are lush green, the lawns emerald and flowerbeds colorful. The air is filled with the smell of grass and the chirping of the sparrows, blue bird, robin, black birds and numerous other birds.. So much to look around and so little time. This summer has been pretty mild, yet I have been preferring lighter, cooler foods than our normal fare. Tambli has become a favorite, I am making it often. Along with it, I have been experimenting with other yogurt based dishes that are lighter and cooler as well. This is what I ended up the other day. Me and Honey both loved it. What was meant for two meals, disappeared right at lunch :) So I guess it was good.



Here is what we need,

Spinach 1/2 lb washed and chopped
Onion 1 medium diced
Tomato 1 medium diced
Ginger 1/2 tsp scant grated
Garlic 1/2 tsp scant granted
Chilli powder 1 tsp (adjust according to taste, Mine is not too hot this time around)
Garam Masala 1/4 tsp (more if it is ready made)
Panner 1/2 lb cubed and fried
Yogurt 1 cup (Use non-fat, low fat, anything of your choice)
Oil 1 tbsp
Cumin seeds 1/2 tsp

Method:

1. Heat oil in a Kadai. Throw in the cumin seeds.
2. Once the cumin stops spluttering, throw in the onions. Cook till translucent.
   
3. Throw in the ginger and garlic puree. Toss the vegetables a few times till the raw garlic smell disappears.
   
4. Throw in the chilli powder and the diced tomatoes . Cook till the tomatoes are mushy.
5. Add the Spinach. Cook uncovered for all the liquid to evaporate.
   
6. Now toss in the Panner. Mix gently, cover and cook for 10-15 minutes till the Panner is spongy and flavourful.
   
7. Turn off the heat.
   
8. Now beat the yogurt well. Stir in the yogurt into the spinach- Panner mixture. Adjust salt.
9. Serve warm or at room temperature with Pulkas or a choice of bread.