MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Palak Saag Paneer (Spinach & Indian Cheese)
Categories: Indian
Yield: 2 Servings

8 oz Organic spinach
2 c Water; up to 2-1/2 c
1 Cloves; up to 2
4 tb Mustard oil or
- any neutral oil
1/2 c Onions; finely chopped
1/4 ts Fennel seeds; finely crushed
1/4 ts Cumin seeds; crushed
1 cl Garlic; minced
3/4 c Tomatoes; finely chopped
1/2 ts Coriander powder
2 Thai green chiles; up to 3,
- adjust to tolerance
1 pn Turmeric
1 pn Cinnamon
Fresh ginger shoot
- (1-1/2"); grated
1/2 ts Kasuri methi
- (dried fenugreek leaves)
- (optional but recommended)
6 oz Paneer; cut into cubes
1/4 ts Sugar
Salt; to taste
1 tb Heavy cream; to finish off
- (optional)

Notes:

Use extra firm tofu in place of paneer and skip cream to make it a
vegan recipe. You can lightly fry the paneer cubes in 1 to 2 ts oil
before adding to the curry if you want.

Add cloves to water and bring to a boil. Meanwhile, thoroughly wash
the spinach leaves. Roughly chop the leaves if they are too big.
Since I use baby spinach, the stems are tender, however you can pick
the stems out if they are too hard. Once the water is boiling, turn
off the heat & immediately add spinach to it. Let the leaves soak for
2 to 3 minutes and then drain. Reserve the liquid and transfer the
spinach to food processor. Put in the cloves too. Pulse. I do not
like to make a smooth puree however you can blend the spinach to
desired texture. If needed, the reserved can be used liquid while
blending. Set the blended spinach aside.

Heat up oil on high in a kadai or medium heavy bottomed pot. Once the
oil is smoky, reduce the heat to medium & wait for 1 to 2 minutes.
Add the chopped onions to it along with fennel & cumin seeds (in that
order) and saute until the onions start to lightly brown.

Next add the garlic, chopped tomatoes, coriander powder, green chiles,
turmeric & cinnamon to the pot. keep on cooking on medium low heat
until you see oil separating on the sides of the pot. This may take 8
to 10 minutes.

Add the spinach, ginger, and salt to the pot and mix well. Also add
1/3 cup of reserved liquid. Let the spinach cook on medium heat for
about 8 to 10 minutes and then reduce the heat to low. Let cook on
low heat for least 20 minutes.

The spinach will bubble a lot during cooking (you can put a lid) and
you will need to stir it in between to avoid sticking to bottom. Also
the spinach will change color to dull green and you will start seeing
glisten on the sides of the pot. At this point, add the paneer cubes
and kasuri methi (if using) to the pot along with reserved liquid,
quantity depending on how runny you want the dish. Also add the
sugar. Cover and let cook on medium low for another 8 to 10 minutes
until the paneer softens.

Let sit for 1 to 2 hours before serving. When ready to serve, add the
cream, reheat, and serve alongside hot flatbreads, steamed rice &
salad.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
palak-saag-paneer--indian-spinach-cheese-curry.txt>

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)