| 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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