Palak Paneer

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Title: PALAK PANEER
Categories: Indian
Yield: 4 servings

15 oz Pack of ricotta cheese
10 oz Spinach, frozen chopped
1/4 lg Onion; finely chopped
1/4 c Sour cream
Ginger, fresh, 1"; finely
-grated
1 Garlic clove
1 ts Cumin powder
1/2 ts Coriander powder
1/2 ts Turmeric powder
2 Chillies; finely chopped
1/8 c Oil
Salt; to taste

Empty the ricotta cheese into an oven-proof dish and bake at 350F for
40 minutes. Cut it into 1/2 inch square pieces.

Defrost the spinach. Put it into the blender for a couple of minutes.

Heat the oil in a pan. Fry onion, garlic, ginger, chilli - the onion
should turn golden.

Add the cumin, coriander and turmeric powder. Add the sour cream to
the pan, followed by the spinach. Stir till every item gets properly
mixed.

Now add the pieces of baked ricotta cheese. Add 1/2 cup of water. Add
salt. Cover and cook over slow heat for 15 minutes.

Serve with rice or naan (bread available at Indian stores) or pita
bread.

For the variation using tofu, I usually used firm tofu, dry it by
placing it on a paper towel and then baking it at 200 F for about
half an hour. I also do not use the sour cream. It works pretty well.

From: Surupa Gupta (surupag@skat.usc.edu)

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