bagged or boxed fresh spinach (baby or adult)
onion, chipped fine
jalapeno, seeded and minced (optional)
diced tomatoes, partially drained
cashews, roasted or not
- Microwave the spinach in two batches for 2 to 3 minutes each.
- Chop enough of the wilted spinach to make ⅔ to 1 cup and set aside for later.
- Put the remaining wilted spinach in blender.
- Saute onion in 3T butter or ghee until soft and lightly brown (5 minutes).
- Add 2nd set and saute another 2 to 3 minutes
- Add tomatoes and cook until pan drys out and the tomatoes begin to brown (3 to 5 minutes)
- Remove from heat
- Transfer half the onion mixture to the blender with the greens. Add the water and half the cashews and process until smooth.
- Return puree to pan, stir in reserved chopped spinach and buttermilk, and simmer covered to blend flavors (5 minutes).
- Fold in cheese and let sit off heat for a few minutes to heat through.
- Top with remaining cashews (chopped) and cilantro and serve.
- Notes: paneer is an unaged cheese that in theory is very easy to make at home if you have cheese cloth. But I've tried it a few times and what I get is more like cottage cheese than a medium firm cheese that I can cube up. So now I buy it. In Tucson I can get it at Sprouts oir at a local Indian Market. More general asian markets may also carry it. If you can't find it and don't want to make it, I think you could use mozzarella.
- Yield: 6 as a main dish with rice
- Source: Modified from Cook's Illustrated
Category: Indian Modified 1/24/21