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| | Stephen Ceideburg |
| 8 x ca. 30 g | Paneer (see recipe) |
| 1 Teelöffel | + 2 tablespoons light vegetable oil |
| 3 | Cups, (packed) chopped fresh spinach |
| 2 | Fresh hot green chiles |
| 2 | cloves garlic crushed |
| 1/2 | Inch piece fresh ginger, crushed |
| 1 | Medium-size onion, finely chopped |
| 1/4 Teelöffel | turmeric |
| 1 klein | Tomato chopped |
| 1 Tasse | Half-and-half |
| 1 Teelöffel | salt |
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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.
Per Serving: 375 calories, 18 g protein, 12 g carbohydrate, 29 g fat (15 g saturated), cholesterol (not available), 675 mg sodium, 3 g fiber.
From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93.
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