Free Recipe Paneer Braised with Creamy Spinach Sauce

Recipe Type: I Recipes

Recipe Preparation: boil

Cooking Ingredients for Paneer Braised with Creamy Spinach Sauce Recipe

Stephen Ceideburg
8 oz Paneer (see recipe)
1 ts + 2 tablespoons light
-vegetable oil
3 Cups, (packed) chopped fresh
2 Fresh hot green chiles
2 Garlic cloves, crushed
1/2 Inch piece fresh ginger,
1 Medium-size onion, finely
1/4 ts Turmeric
1 sm Tomato, chopped
1 c Half-and-half
1 ts Salt

Paneer Braised with Creamy Spinach Sauce Preparation

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. From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 4

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