Paneer braised with creamy spinach sauce
Yield: 4 Servings S
Ingredients:
- 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.
