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PALAK PANEER

15 oz pack ricotta cheese
1 small pack frozen chopped spinach
1/4 onion (large) finely chopped
1/4 cup sour cream
1 inch ginger, finely grated
1 clove garlic
1 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
2 chillies, finely chopped
1/8 cup oil
salt to taste

Empty the ricotta cheese into an oven-proof dish and bake at 350F
for 40 minutes. Cut it into 1/2 inch square pieces.

Defrost the spinach. Put it into the blender for a couple of minutes.

Heat the oil in a pan. Fry onion, garlic, ginger, chilli - the
onion should turn golden.

Add the cummin, coriander and turmeric powder. Add the sour cream
to the pan, followed by the spinach. Stir till every item gets
properly mixed.

Now add the pieces of baked ricotta cheese. Add 1/2 cup of water.
Add salt. Cover and cook over slow heat for 15 minutes.

Serve with rice or naan (bread available at Indian stores) or pitta
bread.

For the variation using tofu, I usually used firm tofu, dry it by
placing it on a paper towel and then baking it at 200 F for about
half an hour. I also do not use the sour cream. It works pretty
well.

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10 of 15 people found the following review helpful:
Taste: Ease of Prep: Appearance:
vegetarian crowd-pleaser, January 1, 2004 - 04:44 PM
Reviewer: Anonymous from Brooklyn, NY USA
I made this as part of a Christmas feast for a mixed crowd of vegetarians and carnivores, and all agreed it was delightful. I left out the sour cream, but added 2 cups of dried wild mushrooms, which had been reconstituted in vegetable broth. Frankly, I was doubtful that anything this easy could taste all that good, but was I surprised! Even with the baked ricotta, which turns out to be a tasty substitute for paneer. Well done!!

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