Spinach and Tofu Paneer


1 large bunch spinach, stems discarded, leaves well washed
1 jalapeƱo chile, seeded and coarsely chopped
1 serrano chile, coarsely chopped
1 inch knob ginger, peeled and diced
3 garlic cloves, coarsely chopped
2 tablespoons ghee, butter, or vegetable oil
1 1/2 teaspoons ground cumin
1/8 teaspoon nutmeg, plus a pinch
1/8 teaspoon cayenne pepper
cup yogurt


Dice the tofu into pieces about the size of a sugar cube or a little smaller. Bring 6 cups water to a boil, add 1 teaspoon salt and lower the heat to a simmer. Add the tofu, turn off the heat, and leave for 4 or 5 minutes. Pour into a colander to drain. (If you've used soft tofu, remove it with a slotted spoon.) Set aside.
Steam the spinach until wilted, then remove it to a cutting board and chop. When cool enough to handle, squeeze out the excess water.
Put the chiles, ginger, garlic, and onion in a food processor, and process until finely chopped. Heat the ghee or butter in a nonstick skillet, add the onion mixture and cook over medium heat, stirring frequently, for 5 minutes.
Add 1 teaspoon salt, the cumin, nutmeg, cayenne, and 1 cup water.Simmer for 5 minutes, then return the mixture to the food processor, add the spinach, and puree.
Return the mixture to the skillet, add the half-and-half and the tofu, and simmer for about 5 minutes. Turn off the heat and stir in the yogurt. Serve over basmati rice.




Adapted from Epicurious | March 2009 by Deborah Madison




Thursday, December 10, 2009 - 4:08pm


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