Paalak Paneer which means spinach and home made cheese is as popular and familiar as chicken curry. My version makes it easy to prepare, whether you use fresh spinach or frozen. You can make the Paneer at home (see my blog at www.rashmisrecipes.com) or buy it from the store. If prepared a few hours before serving, the Paneer soaks up the spices and tastes more flavorful.

INGREDIENTS:

1 lb. fresh spinach ( can also use chopped spinach, fresh or frozen)

1/2 lb. Paneer, cut into 3/4 x 1/2 inch cubed

1 cup chopped onions (or half cup fried onions)

1 medium tomato

3 tbsps. low fat sour cream

2 1/2 tbsps. oil                              

4 cloves garlic

3/4 inch ginger cubed

1 1/2 tsps. salt

1 tbsp. coriander powder

1 tsp. cumin powder

1/2 tsp. turmeric

1/2 tsp. cinnamon

1/2 tsp. cayenne pepper

1/4 tsp. clove

1/4 tsp. cardamom

1/8 tsp. nutmeg

half cup + water

PREPARATION:

Place rinsed spinach in a microwave safe bowl and cook for 3-4 minutes or until just wilted. Chop the spinach using a food processor or immersion blender. I prefer to leave it a little chunky. (If you are using chopped spinach, eliminate this step). Grind the garlic and ginger together and set aside. Chop or puree the tomato and set aside. In the meantime, heat a non stick sauce pot and saute the paneer pieces in one tablespoon oil until lightly browned on all sides. Drain on paper towels. Heat the same sauce pot, add the remaining oil and saute the onions until brown. Add the ginger garlic paste, saute for a minute and add all the spices and salt. Stir until the spices start to brown, add the tomato puree, the spinach, paneer and water. (If you are using fried onions from a store, saute the ginger, garlic and spices and add the fried onions along with the tomatoes and spinach and an extra half cup of water). Simmer uncovered for about 5 minutes, add the sour cream and simmer for another minute. Paalak Paneer is ready to eat!

For more easy and delicious recipes, please check out my blog at www.rashmisrecipes.com