Fresh Cheese with Spinach

Name: Fresh Cheese with Spinach
Ingredients: 1/2 teaspoon turmeric; 2 cups water; 3/4 pound paneer (Indian fresh cheese), cut into 1/2-inch cubes; 2 bunches spinach (about 1 pound), coarse stems discarded; 2 garlic cloves, finely chopped; 2 teaspoons finely chopped peeled fresh ginger; 6 tablespoons ghee (this page) or vegetable oil; 1 1/2 cups pearl onions, blanched and peeled; 2 tablespoons coriander seeds, toasted, cooled, and finely ground; 1 teaspoon Indian red chile powder; 1 teaspoon asafetida powder; 3-inch cinnamon stick; 4 plum tomatoes, peeled and chopped

13 ingredients

12 steps

Ingredients

1/2 teaspoon turmeric
2 cups water
3/4 pound paneer (Indian fresh cheese), cut into 1/2-inch cubes
2 bunches spinach (about 1 pound), coarse stems discarded
2 garlic cloves, finely chopped
2 teaspoons finely chopped peeled fresh ginger
6 tablespoons ghee (this page) or vegetable oil
1 1/2 cups pearl onions, blanched and peeled
2 tablespoons coriander seeds, toasted, cooled, and finely ground
1 teaspoon Indian red chile powder
1 teaspoon asafetida powder
3-inch cinnamon stick
4 plum tomatoes, peeled and chopped

Directions

1

Stir together turmeric, 1 1/2 cups water, and paneer and let stand 20 minutes.
2

Drain cheese in a sieve and gently pat dry.
3

Cook spinach in remaining 1/2 cup water in a large saucepan, covered, over moderately high heat until wilted and tender, about 2 minutes.
4

Coarsely puree spinach, without draining, in a food processor.
5

Mash garlic with ginger to a paste.
6

Heat 6 tablespoons ghee in a large nonstick skillet over moderately high heat until hot but not smoking, then brown paneer in 2 batches, gently turning to avoid breaking up and transferring to a bowl as browned.
7

Add onions and saute, stirring, 5 minutes.
8

Reduce heat to moderate.
9

Add garlic paste and cook, stirring, until fragrant, about 1 minute.
10

Add coriander, chile powder, asafetida, and cinnamon stick and cook, stirring occasionally, until onions are tender, 4 to 6 minutes.
11

Add tomatoes and spinach puree and simmer sauce, stirring occasionally, until thickened and almost all of liquid is evaporated, 2 to 4 minutes.
12

Gently stir in paneer and salt to taste.