Pitta-Kapha Balancing Spinach Paneer
A light and flavorful spinach and paneer dish designed to balance Pitta and Kapha doshas. The mild spices and cooling ingredients make it a healthy and delicious choice.
Auteur: Ayurveda Veggie
Sans gluten
Types de corps appropriés
Temps de cuisson
Temps de cuisson: 25 minutes
Temps total: 25 minutes
Catégories
Dinner
Vegetarian
Ayurvedic
Quick Meal
Créations d'utilisateurs
Ingrédients
- 200g Paneer, cubed
- 2 cups Fresh Spinach, washed and chopped
- 1 tbsp Ghee or Coconut Oil
- 1/2 tsp Cumin Seeds
- 1/4 tsp Turmeric Powder
- 1/4 tsp Coriander Powder
- Pinch of Fennel Seeds
- 1/4 inch Ginger, grated
- 1 Green Chili, finely chopped (optional, use sparingly)
- 1/4 cup Water
- Salt to taste
- Fresh Cilantro, chopped for garnish
Valeur nutritive
- Calories: 280 kcal
- Protéines: 20g
- Glucides: 10g
- Graisses: 18g
- Fibres: 4g
Instructions
- Heat ghee or coconut oil in a pan over medium heat.
- Add cumin seeds and fennel seeds and let them splutter.
- Add grated ginger and green chili (if using), sauté for a few seconds.
- Add turmeric powder and coriander powder, sauté briefly.
- Add the chopped spinach and water. Cover and cook until spinach is wilted and tender, about 5-7 minutes.
- Gently add the paneer cubes to the spinach mixture.
- Stir gently and cook for another 2-3 minutes, allowing the paneer to absorb the flavors.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
- Serve warm with roti or rice.
Bienfaits ayurvédiques
Types de corps appropriés
- 200g Paneer, cubed
- 2 cups Fresh Spinach, washed and chopped
- 1 tbsp Ghee or Coconut Oil
- 1/2 tsp Cumin Seeds
- 1/4 tsp Turmeric Powder
- 1/4 tsp Coriander Powder
- Pinch of Fennel Seeds
- 1/4 inch Ginger, grated
- 1 Green Chili, finely chopped (optional, use sparingly)
- 1/4 cup Water
- Salt to taste
- Fresh Cilantro, chopped for garnish
