This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Never eat spinach just before going on the air."
There is everything good to be said for this dish. It is a traditional Indian recipe and you may have to search for the paneer cheese. It is, however, low in calories and sodium but still has a lot of flavor.
The extra step of blanching the spinach and then refreshing it in ice water isn't absolutely necessary, but makes for a much brighter and more appetizing color.
To boil raw ingredients in a liquid. Vegetables are commonly blanched. The key to blanching vegetables is to not cook them too long. To blanch asparagus, bring a pot of water to about the poach stage over medium high heat. Add the asparagus and let it cook until the color becomes very green. The spears should just barely bend when picked up out of the water (about 3 minutes or so for thin asparagus and 5 minutes for the thickest).
If the asparagus is not going to be used right away, remove them to a bowl of ice water. This is known as "refreshing." The cold water stops the food from continuing to cook from internal heat and keeps the food fresh and crisp. This is also known as "shocking" the food.
Blanching can also be used for softening foods, making it easy to remove their skins. Almonds and tomatoes are two examples of this.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipes makes good leftovers.
|2 tsp||olive oil|
|2 cloves||garlic (minced)|
|1 Tbsp||fresh ginger (minced)|
|1||jalapeno pepper (minced)|
|1 tsp||ground cumin|
|1 tsp||ground coriander|
|1 tsp||garam masala|
|1 large||onion (finely diced)|
|1 medium||tomato (finely chopped)|
|8 ounces||paneer cheese (cut into 1/4 inch cubes)|
Place the water in a large skillet over medium high heat. When it is nearly boiling add 1/3 of the spinach.
Cook for about 2 minutes. Stir gently and frequently.
Remove the spinach to the ice water and repeat for the other two 1/3 of a pound batches.
When the ice is completely melted drain the spinach.
Place the spinach in a blender and puree gently until coarse.
Place the oil in a large skillet over medium high heat.
Add the garlic, ginger, jalapeno, cumin, turmeric, paprika and garam masala.
Cook for about 2 minutes. Stir frequently.
Add the onion and cook for about 5 minutes. Stir frequently.
Add the tomato and cook for about 5 minutes.
Add the salt, pureed spinach, and paneer. Stir and reduce the heat to low.
Cover and simmer for about 10 minutes.
Serve over brown or jasmine rice.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 279||Calories from Fat 125|
|% Daily Value|
|Total Fat 13g||19%|
|Saturated Fat 6g||26%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 19g||4%|
|Dietary Fiber 5g||19%|
|Vitamin A 224%||Vitamin C 80%|
|Calcium 60%||Iron 20%|
|Vitamin K 555 mcg||Potassium 1035 mg|
|Magnesium 128 mg|