Paneer Braised with Creamy Spinach Sauce

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.