Paneer Braised With Creamy Spinach Sauce

Recipe Ingredients

8 oz	227g	Paneer - (see recipe)
1 tablespoon	15ml	+ 2 tablespoons light vegetable oil
3 cups	438g / 15oz	-- (packed) chopped fresh spinch
2		Fresh hot green chiles
2		Garlic cloves - crushed
1		Fresh ginger - , crushed
1		Medium-size onion - finely chopped
1/4 tablespoon	3.8ml	Turmeric
1 tablespoon	15ml	Tomato - chopped (small)
1 cup	237ml	Half-and-half
1 tablespoon	15ml	Salt

Recipe 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.

Source:
Laxmi Hiremath in the San Francisco Chronicle, 9/1/93

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.