Spinach & Coconut With Paneer Recipe
Ingredients
| Onion | 1 Large | |
| Vegetable oil | 2 Tablespoon | |
| 2 medium-sized tomatoes | ||
| Turmeric | 1/4 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Salt | To Taste | |
| 2 10-ounce packages frozen chopped spinach, thawed and drained | ||
| Unsweetened shredded coconut | 1/2 Cup (16 tbs) | |
| 2 cups half and half or cream | ||
| Garlic powder | 1/2 Teaspoon | |
| 1/2 pound paneer, cut into 1/2-inch cubes | ||
Directions
Process onion in a blender or food processor until pureed. In a large skillet, saute onion in 2 tablespoons vegetable oil until browned.
Process tomatoes in blender or food processor until pureed. Add to browned onions in skillet. Stir in turmeric and cayenne pepper. Add salt to taste. Saute until mixture has a paste-like consistency.
Add spinach to skillet and continue cooking over medium heat until excess water evaporates.
Process coconut in a blender until powdered. Add coconut, cream, garlic powder and paneer cubes to spinach. Cook over low heat for 10 minutes. Do not allow mixture to come to a boil
Serve hot in small bowls.
Process tomatoes in blender or food processor until pureed. Add to browned onions in skillet. Stir in turmeric and cayenne pepper. Add salt to taste. Saute until mixture has a paste-like consistency.
Add spinach to skillet and continue cooking over medium heat until excess water evaporates.
Process coconut in a blender until powdered. Add coconut, cream, garlic powder and paneer cubes to spinach. Cook over low heat for 10 minutes. Do not allow mixture to come to a boil
Serve hot in small bowls.
Chef
