Indian Cheese (Paneer and Channa)
INGREDIENTS:
2 c Oil 1 ts Ginger (opt)
1 c Paneer cheese, cubed 1/4 ts Red chili powder
1 md Onion, chopped 1 lb Frozen spinach
1 ts Garlic 1 lg Tomato, chopped
1 ts Garam masala 1/4 ts Red chili powder
2 c Oil 1 ts Ginger (opt)
1 c Paneer cheese, cubed 1/4 ts Red chili powder
1 md Onion, chopped 1 lb Frozen spinach
1 ts Garlic 1 lg Tomato, chopped
1 ts Garam masala 1/4 ts Red chili powder
This curried spinach dish features paneer, an Indian cheese available in Indian or ethnic supermarkets. Substitute cubes of firm tofu or 1 cup of green peas if paneer is unavailable.
Heat oil for deep frying. Fry cheese cubes until golden brown. Drain on paper towels. Saute onions in a saucepan or wok with 3 tablespoons of the oil. "Splutter fry" garlic, garam masala, ginger and chili powder. Add spinach and tomatoes. If using green peas, mix in here. Lower heat and cook 20-30 minutes; until spinach cooks down into a pastalike consistency. Raise heat and "fimmer" until the oil floats to the top. Add the cheese or tofu. Heat and serve. Serve 2 as a main dish, 4 if served with other dishes. Submitted
Heat oil for deep frying. Fry cheese cubes until golden brown. Drain on paper towels. Saute onions in a saucepan or wok with 3 tablespoons of the oil. "Splutter fry" garlic, garam masala, ginger and chili powder. Add spinach and tomatoes. If using green peas, mix in here. Lower heat and cook 20-30 minutes; until spinach cooks down into a pastalike consistency. Raise heat and "fimmer" until the oil floats to the top. Add the cheese or tofu. Heat and serve. Serve 2 as a main dish, 4 if served with other dishes. Submitted