Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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