Time: 30 minutes.
2 cups chopped spinach
2 tsp low-fat butter
½ tea spoon chopped garlic
½ cup peeled and chopped potatoes
1 cup chopped tomatoes
1 tbsp green coriander (chopped)
Salt and freshly ground pepper to taste
10 almonds (soaked with water whole night)
½ tbsp pumpkin seeds (magaj) (soaked with water whole night)
Heat the butter in a deep pan and sauté the garlic and potatoes for 3 to 4 minutes. Add spinach cook till the potatoes are nearly cooked.
Add the tomatoes and the paste mix well and cook for a few more minutes. Add 3 cups of water and cook for 4-5 minutes. Cool completely.
Blend the mixture in a mixer to a smooth puree and strain it using a sieve.
Transfer the puree back to the pan; add the salt and pepper bring to boil. Serve hot garnished with chopped coriander.