I’ve been reminded recently of this delicious spinach and cheese curry introduced to me by an Indian student at DePaul several years ago. Incidentally, Trader Joe’s makes a very palatable packaged version — but nothing beats the real thing.
oil for frying
Cut paneer into 1/2 inch square pieces. Fry in oil until lightly browned. Set aside.
Boil 2 cups water. Add spinach & tomatoes. Boil 10 minutes, until well done. Drain and set aside. Puree in blender to get a coarse paste.
Heat oil in a large pan. Fry onion, garlic, ginger, chili — sauté until the onion turns golden. Add garam masala. Add sour cream. Add spinach mixture, combine well. Add prepared paneer. Add salt. Cover and cook over low heat for 15 minutes.
Serve with rice or naan or fresh pita bread. Lightly fry bread before serving.
Other possible spices to add if you want to change the taste:
The Ann-a-Gram is produced by the Octothorp
© 2003-2006 by Ann Boyd. All rights reserved.