Prepping tomato sauce

- If you are unable to find imported strained tomato sauce from Italy then use this method to make your own sauce at home. you can make in bulk and freeze it.
-Peel the tomato skin and cut them to remove the seeds.
-You can use a spoon to remove seeds.
-Alternately you can make a cross on the tomato and boil them in hot water , this should help to remove the skin.


Prepping spinach sauce

- Take washed baby spinach in a blender. I use my smoothie maker and it turns out just fine.
- Add whole/minced garlic
- Add salt to taste
- Add some tomato sauce
- Add some water and blend all ingredients till you see a thick paste.

Cooking

- We will use an instant pot for this recipe; however you can use any pressure cooker or stove pan. We suggest to pressure cook tomatoes and spinach to remove any traces of lectin and oxalate.
- Click Saute mode on Instant pot and add some EVOO or virgin avocado oil
- Add cumin seeds and asafoetida let the cumin temper
- Add some onions and cook for few minutes till the oil starts separating from onions.
- Add the spinach sauce and cook for few minutes.
- Check for tanginess, you can make it tangier by adding more tomato sauce.
- Cancel Sauce mode and close the IP lid and pressure cook for a min or two.Quick release steam.
- Your spinach sauce will now appear darker in color, check for salt.
- Now add grounded garam masala to the sauce and one spoon of ghee.
- Stir well before pouring in a serving dish.
- Add the mozzarella balls to the sauce. Serve warm and save leftovers in glass container. You can also freeze any leftovers.