| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Indian, Vegetables | 4 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 8 | oz | Paneer (see recipe) |
| 1 | ts | + 2 tablespoons light vegetable oil |
| 3 | Cups, (packed) chopped fresh spinach | |
| 2 | Fresh hot green chiles | |
| 2 | Garlic cloves, crushed | |
| 1/2 | Inch piece fresh ginger, crushed | |
| 1 | Medium-size onion, finely chopped | |
| 1/4 | ts | Turmeric |
| 1 | sm | Tomato, chopped |
| 1 | c | Half-and-half |
| 1 | ts | Salt |
INSTRUCTIONS
Using a sharp knife, cut paneer into 16 wedges or into large chunks. Place on a greased baking dish. Brush with 1 teaspoon oil. Broil 4 inches away from heat source for 2 to 3 minutes per side, or until lightly browned. Cover and set aside. Steam spinach for 6 minutes. Place in a blender with the chiles, garlic and ginger; blend until smooth. Heat remaining oil in a medium saucepan over medium-high heat. Add onion and turmeric and saute until onion is lightly brown. Add tomato and cook until soft. Stir in spinach mixture and the half-and-half. Bring to a boil, reduce heat, and simmer for 10 minutes. Add salt and paneer. Mix gently and cook until heated through. PER SERVING: 375 calories, 18 g protein, 12 g carbohydrate, 29 g fat (15 g saturated), cholesterol (not available), 675 mg sodium, 3 g fiber. From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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