Indian Food Week: Part 2

This week I have been deep in rehearsals for THE MAGIC FLUTE here in Midwestia. I have to admit I'm pleasantly surprised at the level of talent they have gathered to be in this production; there are some accomplished and wonderful singers here.

In this second installment of INDIAN FOOD WEEK I present to you an authentic recipe for the delicious vegetarian dish, Saag Paneer (cheese with spinach.) You can purchase paneer in the cheese section of some groceries but if you live in Midwestia or are just feeling crafty you can make your own paneer very quickly and easily by clicking here. It's crazy how easy it is.

This recipe for Saag Paneer was part of a wedding shower gift from a dear friend of mine (who's family happens to be Indian)-and it's sooooo good.

SAAG PANEER FROM PRITI'S MOM

1 onion

6 cloves garlic

1 oz. fresh ginger

1 lb. frozen spinach, thawed

1 cup plain yogurt

4 oz. buttermilk

2 tsp red chili powder (start with less if you don't like hot & spicy)

2 tsp garam masala (start with less if you don't like hot & spicy)

1 cup half and half

6 oz. paneer

salt to taste

Chop the onion, garlic and ginger and grind them into a paste. In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili powder, and garam masala. Simmer at medium heat for 20 minutes. Mash the ingredients with a potato masher (or blend in a blender if you like it finer and smoother.) Add the half-half. Simmer until the mixture has a creamy consistency, 10 - 15 minutes. Add the cheese, simmer 5 minutes. Season with salt. Makes 4 to 6 servings.