Paneer braised with creamy spinach sauce

4 servings

Ingredients

Quantity Ingredient
8 eaches Ounces paneer (see recipe)
1 teaspoon + 2 tablespoons light vegetable oil
3 cups (packed) chopped fresh spinach
2 eaches Fresh hot green chiles
2 eaches Garlic cloves, crushed
½ each Piece fresh ginger, crushed
1 medium Onion, finely chopped
¼ teaspoon Turmeric
1 small Tomato, chopped
1 cup Half-and-half
1 teaspoon Salt

Directions

INGREDIENTS

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. Serves 4. 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.

TO ALL Submitted By JOE KAZMAR SUBJ WANTED SAAG PANEER On 12-19-94

Related recipes