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Spinach & Coconut With Paneer

Veggie.Lover's picture
Ingredients
  Onion 1 Large
  Vegetable oil 2 Tablespoon
  Medium 2 Medium
  Ground turmeric 1⁄4 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Salt To Taste
  Frozen chopped spinach 20 Ounce, thawed and drained (2 Packages, 10 Ounce Each)
  Unsweetened shredded coconut 1⁄2 Cup (8 tbs)
  Half and half/Cream 2 Cup (32 tbs)
  Garlic powder 1⁄2 Teaspoon
  Paneer 1⁄2 Pound, 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Coconut
Preparation Time: 
5 Minutes

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