(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.