Sandhya’s Smatterings – Delicately Spiced Spinach and Paneer

Darlings, they say the key to a man’s heart is through his stomach-I couldn’t agree more! While my charm and wheatish complexion have gotten me more than my share of amorous attention, my culinary skills are what keeps them coming back for seconds. Allow me to guide you in the art of keeping your honey happy and well fed!
Kisses,
Sandhya

Sandhya’s Delicately Spiced Spinach and Paneer (Cheese).

The Paneer

- Take 1 lb of store bought paneer. Cut it into rectangular pieces (not to thick. It needs to fit in your mouth…J). Any Indian grocery store will carry this. Don’t the get the cubed pieces. I think they are particularly rubbery.
- Sprinkle ½ teaspoon of turmeric, ½ teaspoon of salt and 1 teaspoon chili powder and toss like you are preparing salad. Coat every piece of the paneer – front and back, top and bottom and set aside.

The Spinach

- 2 lb fresh spinach. Spinach leaves sold for salad work best. They are prewashed, organic and no stems
- 1 medium onion finely chopped
- 2 tablespoons of dry kasuri methi (fenugreek)
- 2 teaspoon garam masala powder (home made is best but store bought will work as well)
- 1 teaspoon cumin powder (zeera)
- 1 teaspoon coriander powder (dhania)
- 1 teaspoon chili powder
- ½ teaspoon turmeric (haldi) powder (sprinkle little on your dupatta… so it looks like you did some work in the kitchen)
- 2 tablespoon ghee or olive oil
- Salt to taste

To prepare:

- Wear an old saree or t-shirt. Things tend to splatter.
- Cover your head in case something should fall in. Not to worry if follicaly challenged.
- Heat oil/ghee on low to medium flame.
- Add the prepared paneer (see above) and shallow fry it by spreading the paneer out in the pan and flipping when golden brown so that it gets the “desi” tan on both sides.
- Set aside on Bounty paper to drain oil. Don’t let husband eat it before its ready!
- Add little oil/ghee to pan and sauté onion until it is light and golden brown.
- Add cumin, garam masala, turmeric, coriander and chili powder and sauté for a couple of minutes.
- Add spinach and toss till it wilts.
- Add the dry fenugreek and toss a couple of times with spinach and onions.
- Add 3 tablespoons of water and cook for 3-5 minutes.
- Take a hand blender or mixer or food processor and puree the mixture.
- Put spinach mixture in pan and gently add paneer.
- Add little water if necessary to make gravy

Cook for 10 minutes covered (to retain moisture)
- Serve hot with rice or Nan or roti

Note: if any of you cuties want to know how to make paneer from scratch, email me..
You can also add green peas instead of paneer. Add it after the spinach has been blended. No need to marinate like paneer.