Paneer Braised with Creamy Spinach Sauce
Yield
4 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
paneer
|
*
|
| 1 | teaspoon |
vegetable oil
light |
|
| 2 | tablespoons |
vegetable oil
light |
|
| 3 | cups |
spinach
packed, chopped fresh |
|
| 2 | each |
green chili peppers
hot, fresh |
*
|
| 2 | each |
garlic cloves
crushed |
|
| ½ | inch piece |
ginger
fresh, cushed |
*
|
| 1 | medium |
onions
finely chopped |
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | small |
tomatoes
chopped |
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
paneer
|
*
|
| 5 | ml |
vegetable oil
light |
|
| 3E+1 | ml |
vegetable oil
light |
|
| 7.1E+2 | ml |
spinach
packed, chopped fresh |
|
| 2 | each |
green chili peppers
hot, fresh |
*
|
| 2 | each |
garlic cloves
crushed |
|
| 0.5 | inch piece |
ginger
fresh, cushed |
*
|
| 1 | medium |
onions
finely chopped |
|
| 1.3 | ml |
turmeric
|
|
| 1 | small |
tomatoes
chopped |
|
| 237 | ml |
light cream (half&half)
|
|
| 5 | ml |
salt
|
|
Directions
Using a sharp knife, cut paneer into 16 wedges or into large chunks.
Place on a greased baking dish .
Brush with 1 teaspoon oil.
Broil 4 inches away from heat source for 2 to 3 minutes per side, or until lightly browned.
Cover and set aside.
Steam spinach for 6 minutes.
Place in a blender with the chiles, garlic and ginger; blend until smooth.
Heat remaining oil in a medium saucepan over medium-high heat.
Add onion and turmeric and sauté until onion is lightly brown.
Add tomato and cook until soft.
Stir in spinach mixture and the half-and-half.
Bring to a boil, reduce heat, and simmer for 10 minutes.
Add salt and paneer.
Mix gently and cook until heated through.
