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