11 Feb 2007 06:06 pm
2 Tbl olive oil or ghee
1 recipe paneer
1 medium onion
1-1/2 tsp minced garlic
1-1/2 tsp minced ginger
1 heaping tsp good quality curry powder
1 bunch or bag fresh spinach, stemmed, steamed, drained, squeezed dry, and chopped fine.
1 cup plain yogurt, at room temperature
1/2 to 1 cup chicken broth or stock, slightly warmed
Cut the paneer into cubes approximately 1/2 inch on a side. Heat a tablespoon of oil in a non-stick skillet and add the cubed cheese. Saute until the cheese is crisped and browned on all sides (approx 10 – 15 minutes). Remove cheese to paper-towel lined pan and whip skillet clean.
Heat another tbl of oil in the skillet and cook the onion until translucent. Add the garlic and ginger and cook until soft. Add the curry powder and cook and stir approximately 5 to 7 minutes until the onions and garlic are thoroughly coated and the curry emits a toasted aroma.
Add the chopped spinach and stir with a pinch or two of salt until the spinach is broken up and thoroughly distributed. Remove from heat and allow to cool for approximately 15 minutes, then stir in the yogurt. Return to a low flame and gently heat through. Do not allow mixture to boil. When heated, add broth in a thin stream, stirring constantly, until mixture reaches the desired consistency. Flavor with salt and pepper as desired. Heat through and serve.