Serves: 4
Total Calories: 1,416

8 ounces (1 recipe) Paneer Cheese or store-bought
2 bunches (about 1 pound) fresh spinach, trimmed of roots only, washed well and coarsely chopped
1 large onion, coarsely chopped
4 quarter-size slices peeled fresh ginger + 1 inch piece peeled and cut into thin matchsticks
3 cloves fresh garlic (large), peeled + 1 clove minced
1/4 cup water
2 tablespoons vegetable oil
1 tablespoon melted ghee
2 sticks cinnamon (1-inch each)
5 green cardamom pods, crushed lightly to break the skin
1 tablespoon ground coriander
1 teaspoon Garam Masala
1 teaspoon dried fenugreek leaves
1/2 teaspoon salt, or to taste
1/4 cup plain yogurt (any kind), whisked until smooth
1 to 2 tablespoon unsalted butter, at room temperature
4 whole dried red chili peppers, such as chile de arbol
1/2 teaspoon ground paprika

1. Prepare the paneer cheese and cut it into 1 x 1/2-inch squares.

2. Place the spinach, onion, ginger, slices, whole garlic, and water in a large nonstick saucepan. Cover and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the spinach is wilted and the onion tender, about 10 minutes. Let cool, then pulse lightly in a food processor until just minced (do not make a smooth puree). Return to the pan.

3. Heat the oil and ghee in a small saucepan over medium-high heat and cook the cinnamon, cardamom pods, and ginger matchsticks, stirring, until the ginger is golden, 1 to 2 minutes. Add the minced garlic, coriander, garam masala, fenugreek leaves, and salt and stir a few seconds. Then add the yogurt, a little at a time, stirring constantly to prevent curdling. Immediately transfer to the spinach, cover, and simmer over medium heat, 10 to 15 minutes.

4. Add the paneer cheese to the pan and stir gently to mix, trying not to break the pieces. Cover the simmer, stirring occasionally, about 10 minutes to blend the flavors. Transfer to serving dish.

5. Heat the butter in a small saucepan, add the dried chili peppers, ad cook, stirring, until golden, about 30 seconds. Remove the pan from the heat, add the paprika, then immediately add to the spinach dish and swirl lightly to mix, with parts of the chili peppers visible as a garnish. Serve hot.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,416
Calories from Fat: 446

More Recipes from the 1000 Indian Recipes Cookbook:
* Paneer Cheese
Basic Paneer Cheese Scramble
Crunchy Paneer Cheese Pâté
Curried Paneer Cheese and Potatoes
Curried Paneer Cheese with Peas and Potatoes
Grated Paneer Cheese with Minced Cauliflower
Griddle-Fried Paneer Cheese
Marinated Paneer Cheese with Ginger-Lime Pickle
Marinated Paneer Cheese with Saffron Yogurt Sauce
Nine-Jewel Paneer Cheese Curry
Oven-Bakes Paneer Cheese with Puréed Cilantro
Paneer Cheese Balls
Paneer Cheese Bites with Sun-Dried Tomatoes
Paneer Cheese Chile-Fry with Crispy Ginger
Paneer Cheese Curry with Coconut Milk
Paneer Cheese Curry with Two Onions
Paneer Cheese Glazed with Puréed Tomatoes
Paneer Cheese Scramble with Apple-Ginger Chutney
Paneer Cheese Scramble with Morel Mushrooms
Paneer Cheese Scramble with Soybeans
Paneer Cheese Wedges with Chickpea Flour
Paneer Cheese Wraps
Paneer Cheese with Baby Spinach and Fresh Fenugreek Leaves
Paneer Cheese with Cauliflower and Broccoli
Paneer Cheese with Coconut and Corn
Quick Spinach with Crumbled Paneer Cheese
Royal Paneer Cheese Curry
Sautéed Paneer Cheese with Green Chutney
Seared Paneer Cheese in Lemon Cream
Seared Panner Cheese with Caper Sauce
Silky Paneer Cheese Curry with Red Chili Peppers
Spicy Diced Paneer Cheese with Ajwain Seeds
Spicy Peppered Paneer Cheese
Spinach with Paneer Cheese
Stir-Fried Paneer Cheese with Onions and Bell Peppers
Stuffed Paneer Cheese Balls in Creamy Tomato Sauce