Palak Paneer

submitted by Lisa Shaftel

Serves 4 with rice

Ingredients

1. 1 lb. chopped fresh spinach, or use Swiss chard (leaves only, remove the stems)
2. 1 finely chopped onion
3. 2 Tbs. butter or ghee
4. 1 Tbs. vegetable oil
5. 1 tsp. cumin seed
6. 2 garlic cloves, minced
7. 1/8 tsp. chili powder or some minced fresh chili pepper (optional)
8. ¼ tsp. garam masala spice mix
9. 1 tsp. salt
10. 1 tomato, seeded and finely chopped
11. About 12 pieces of paneer (Indian cheese)
12. 1/3 cup cream

Directions

1. Process spinach or Swiss chard in a food processor to a paste. Set aside.
2. In a large saucepan, fry onion in butter + oil until golden and add cumin seeds, minced garlic, chili powder or pepper, garam masala and salt. Stir and fry another minute.
3. Add pureed spinach and chopped, seeded tomatoes and ¼ – ½ cup water. Stir well to mix, cover and simmer on low heat 20 minutes. Add paneer pieces and cream, and cook uncovered another 5 minutes. [If using chard instead of spinach, it will have a more bitter taste.]
4. Serve over basmati rice