BY JILL LIGHTNER
For a spicier kick, substitute mustard greens for a portion of the spinach. If you don’t have clarified butter (ghee) on hand, just use a half-n-half blend of butter and canola or peanut oil. Serve with basmati rice or bakery-fresh grilled pita.
Serves 4
start to finish: 30 minutes
from Edible Seattle September/October 2010
3/4 cup water
1 pound fresh spinach
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon ground cumin
3/4 teaspoon garam masala
4 tablespoons ghee
1 medium onion, minced
2 tablespoons fresh ginger, peeled and minced
1/4 cup heavy cream or evaporated milk
3/4 pound Appel Farms paneer, cut into 2-inch cubes
In the bowl of a food processor, alternate adding handfuls of spinach and tablespoons of water, blending between additions. When you have a wet, smooth puree, whirl in the salt. Set aside.
In a small dish, combine coriander, turmeric, cumin and garam masala. Set aside.
Set a large, heavy skillet over medium-high heat and add the ghee. Once the ghee is thoroughly hot, add the onion and ginger. Stir constantly, frying until the onions are soft and medium brown. Pour in all the spice mixture at once, and stir until the spices are slightly fried and completely coating the onions. Slowly pour in the spinach puree, stirring to blend with the spiced onions. Reduce the heat to medium-low and simmer uncovered for about 15 minutes, until most of the water has evaporated. Stir in the cream, add the cubed paneer, and cover. Cook for about five minutes, until the paneer is warmed through. Adjust seasonings to taste and serve hot.
*vegetarian
*gluten-free
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