Recipe - Paneer Braised With Creamy Spinach Sauce

Stephen Ceideburg
8 ounce Paneer (see recipe)
1 teaspoon + 2 tablespoons light
vegetable oil
3 Cups, (packed) chopped fresh
spinach
2 Fresh hot green chiles
2 Garlic cloves, crushed
One half Inch piece fresh ginger,
crushed
1 Mediumsize onion, finely
chopped
One fourth teaspoon Turmeric
1 small Tomato, chopped
1 cup Halfandhalf
1 teaspoon Salt

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 mediumhigh heat. Add onion and turmeric and saute
until onion is lightly brown. Add tomato and cook until soft. Stir in
spinach mixture and the halfandhalf.

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