Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
8 ea Ounces paneer (see recipe) 1/2 ea Piece fresh ginger, crushed
1 t + 2 tablespoons light 1 md Onion, finely chopped
-vegetable oil 1/4 t Turmeric
3 c (packed) chopped fresh 1 sm Tomato, chopped
-spinach 1 c Half-and-half
2 ea Fresh hot green chiles 1 t Salt
2 ea Garlic cloves, crushed

------------------------INSTRUCTIONS-----------------------------

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. Serves 4. 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.

TO ALL Submitted By JOE KAZMAR SUBJ WANTED SAAG PANEER On
12-19-94

Browse by categories