Palak Paneer

Recipe Ingredients

1		Ricotta cheese - (15 oz)
10 oz	284g	Spinach - frozen chopped
1/4 oz	7.1g	Onion - finely chopped (large)
1/4 cup	59ml	Sour cream
		Ginger - fresh, 1"; minced
1		Garlic clove
1 tablespoon	15ml	Cumin powder
1/2 tablespoon	7.5ml	Coriander powder
1/2 tablespoon	7.5ml	Turmeric powder
2		Chiles - finely chopped
1/8 cup	29ml	Oil
		Salt - to taste

Recipe Instructions

Empty the ricotta cheese into an oven-proof dish and bake at 350F for 40 minutes. Cut it into 1/2 inch square pieces.

Defrost the spinach. Put it into the blender for a couple of minutes.

Heat the oil in a pan. Fry onion, garlic, ginger, chile - the onion should turn golden.

Add the cumin, coriander and turmeric powder. Add the sour cream to the pan, followed by the spinach. Stir until every item gets properly mixed.

Now add the pieces of baked ricotta cheese. Add 1/2 cup of water. Add salt. Cover and cook over slow heat for 15 minutes.

Serve with rice or naan (bread available at Indian stores) or pita bread.

For the variation using tofu, I usually used firm tofu, dry it by placing it on a paper towel and then baking it at 200F for about half an hour. I also do not use the sour cream. It works pretty well.

Source:
FF: Indian Lowfat Cooking,R.Razzaq (Mindy Mymudes) (Ari)

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