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Palak Paneer

(by Jennifer Ammann)


(Indian Cheese with Spinach)

(Adapted from India Cookbook by Pushpesh Pant)

4 oz. paneer

8 oz. chopped spinach (fresh or frozen)

2 fresh chilies, deseeded and chopped (if you prefer it mild, only use 1 chili)

1 t. chopped ginger

pinch of salt

2 T. vegetable oil

pinch of fenugreek seeds

1 onion, chopped

1 clove of garlic, chopped

1/4 t. cumin seeds

8 oz. pureed tomatoes

Cut paneer into squares and set aside.

Put spinach, chilies, ginger, salt and a bit of water in a large, heavy-based pan.

Cook over medium heat for 3 - 4 minutes.

Allow to cool and pat dry.

Puree in a food processor or blender and set aside.

Heat oil in a heavy pan over medium heat.

Add fenugreek seeds and stir-fry for 30 seconds.

Add onion and stir-fry until lightly colored.

Add garlic and cumin seeds, and fry for another 30 seconds.

Add tomatoes and fry for another 5 minutes, or until the liquid from the tomatoes has evaporated.

Add paneer and stir gently.

Add pureed spinach and cook for 2 minutes.

Serve with basmati rice, naan bread, and chutneys.

Serves 2.


(Read Curves, the story that accompanies this recipe.)

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