| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Indian |
Indian, Main dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Oil |
| 1 |
c |
Paneer cheese, cubed |
| 1 |
md |
Onion, chopped |
| 1 |
ts |
Garlic |
| 1 |
ts |
Garam masala |
| 1 |
ts |
Ginger (opt) |
| 1/4 |
ts |
Red chili powder |
| 1 |
lb |
Frozen spinach |
| 1 |
lg |
Tomato, chopped |
| 1/4 |
ts |
Red chili powder |
INSTRUCTIONS
This curried spinach dish features paneer, an Indian cheese available
in Indian or ethnic supermarkets. Substitute cubes of firm tofu or 1
cup of green peas if paneer is unavailable.
Heat oil for deep frying. Fry cheese cubes until golden brown. Drain
on paper towels. Saute onions in a saucepan or wok with 3 tablespoons
of the oil. "Splutter fry" garlic, garam masala, ginger and chili
powder. Add spinach and tomatoes. If using green peas, mix in here.
Lower heat and cook 20-30 minutes; until spinach cooks down into a
pastalike consistency. Raise heat and "fimmer" until the oil floats
to the top. Add the cheese or tofu. Heat and serve. Serve 2 as a main
dish, 4 if served with other dishes.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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