For Spinach gravy, you will need:
Finely chopped Spinach (Palak) - 1 1/2 cups
Fresh low fat yoghurt (curd) - 1/2 cup (whisked)
sugar - 1/2 tsp
oil - 2 tsp
Salt to taste
To be ground to a paste:
Fresh coconut (grated) - 1 tbsp
Cashew nut powder - 1 tbsp
Garlic - 4 cloves
Green chilies - 4 -5
Ginger - 1" size
Fennel seeds - 1 tsp
Fresh paneer cut into chunks and fried in oil - 1 cup

Method:
1. Boil 1/2 cup of water and add spinach. Cook for 15 mins and allow to cool.
2. Blend then to a puree and keep aside.
3. Heat oil in a non-stick pan, add the puree and fry until the raw smell disappears.
4. Add the yoghurt and fry for 3 mins
5. Add the ground paste, sugar and salt and simmer for another 5 mins.
6. Add the fried paneer and simmer.

Serve hot with phulkas