Spinach & Coconut With Paneer
|Vegetable oil||2 Tablespoon|
|Ground turmeric||1⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|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|
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.