Spinach And Tofu Paneer
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
59
Spice
45
Sweetness
52
Sourness
35
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1
Salt1 cup
Onion (diced)1.5 tsps
Ground Cumin1 tsp
Nutmeg (plus a pinch)1 tsp
Cayenne Pepper1 cup
Half-And-Half1 cup
YogurtDirections:
1
Dice the tofu into pieces about the size of a sugar cube or a little smaller
2
Bring 6 cups water to a boil, add 1 teaspoon salt and lower the heat to a simmer
3
Add the tofu, turn off the heat, and leave for 4 or 5 minutes
4
Pour into a colander to drain
5
(If you've used soft tofu, remove it with a slotted spoon
6
) Set aside
7
Steam the spinach until wilted, then remove it to a cutting board and chop
8
When cool enough to handle, squeeze out the excess water
9
Put the chiles, ginger, garlic, and onion in a food processor, and process until finely chopped
10
Heat the ghee or butter in a nonstick skillet, add the onion mixture and cook over medium heat, stirring frequently, for 5 minutes
11
Add 1 teaspoon salt, the cumin, nutmeg, cayenne, and 1 cup water
12
Simmer for 5 minutes, then return the mixture to the food processor, add the spinach, and puree
13
Return the mixture to the skillet, add the half-and-half and the tofu, and simmer for about 5 minutes
14
Turn off the heat and stir in the yogurt
15
Serve over basmati rice
16
Dice the tofu into pieces about the size of a sugar cube or a little smaller
17
Bring 6 cups water to a boil, add 1 teaspoon salt and lower the heat to a simmer
18
Add the tofu, turn off the heat, and leave for 4 or 5 minutes
19
Pour into a colander to drain
20
(If you've used soft tofu, remove it with a slotted spoon
21
) Set aside
22
Steam the spinach until wilted, then remove it to a cutting board and chop
23
When cool enough to handle, squeeze out the excess water
24
Put the chiles, ginger, garlic, and onion in a food processor, and process until finely chopped
25
Heat the ghee or butter in a nonstick skillet, add the onion mixture and cook over medium heat, stirring frequently, for 5 minutes
26
Add 1 teaspoon salt, the cumin, nutmeg, cayenne, and 1 cup water
27
Simmer for 5 minutes, then return the mixture to the food processor, add the spinach, and puree
28
Return the mixture to the skillet, add the half-and-half and the tofu, and simmer for about 5 minutes
29
Turn off the heat and stir in the yogurt
30
Serve over basmati rice