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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: 
 
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