Indian Cheese and Red Peppers in Fragrant Spinach Sauce
You can never have too many Indian recipes, so give Indian Cheese and Red Peppers in Fragrant Spinach Sauce a try. This recipe makes 4 servings with 253 calories, 2g of protein, and 22g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have coarse salt, vegetable oil, peppers, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, whole 30, and vegan diet. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Lay the paneer, farmer's cheese, or tofu pieces in a single layer on a cookie sheet lined with paper towels and let dry for 10 minutes (this will enable them to hold their shape better during cooking).
Puree the spinach and green pepper together in a food processor or blender. The puree should be as fine and velvety as you can make it.
Heat 4 tablespoons of the oil in a large, heavy, nonstick pan over medium heat. Dust the paneer pieces lightly with flour and add them to the pan. Fry them in batches, turning and tossing them until they turn light golden (about 2 or 3 minutes per batch). Watch carefully to ensure that they do not burn. Take them out and put on a dish and set aside.
Add 2 more tablespoons of oil to the same pan, along with the onion. Fry the onion, stirring constantly, until brown (about 20 minutes).
Add the ginger and fry for an additional 2 minutes.
Add the turneric and green chilies, stir for a few seconds, then add the spinach puree along with 1/2 cup water, salt, and sweet red peppers.
Mix well and bring to a boil. Lower heat and cook, covered, for 2 minutes.
Add the fried paneer pieces, mix again thoroughly, and continue cooking for 2 more minutes. Stir in the garam masala.
When ready to serve, heat thoroughly and, if desired, fold in the remaining 2 tablespoons of oil to glaze and mellow the sauce.
• Indian cheese is available at many Indian markets. To make it from scratch: Bring 8 cups whole milk to a boil.
Add 3 tablespoons lemon juice and reduce heat. Keep liquid at a gentle boil until white curd separates from yellow whey, then remove from heat and pour through a colander lined with cheesecloth. Hold colander under cold water and rinse the curds, then gather corners of cheesecloth together and twist to remove excess liquid. Hang the bundle to drain for an hour, then place it on a work surface and weigh it down with a heavy object (such as a large pot filled with water) for half an hour.
Remove the cheesecloth and cut the cheese into small cubes. Keep refrigerated, submerged in water, until needed, up to 4 days.• Garam masala, an aromatic north Indian spice blend that includes cinnamon and cloves, is available online at www.ethnicfoodsco.com.
Reprinted with permission from Classic Indian Vegetarian and Grain Cookingby Julie Sahni ©1985 William Morrow and Company, Inc.
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lubanzi Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.
![Lubanzi Chenin Blanc]()
Lubanzi Chenin Blanc
The 2018 Lubanzi Chenin Blanc is drawn from a blend of older, dry farmed bush vines & younger, drip irrigated vines. Its deep straw color points towards both ripe freshness & complexity. The nose brings tropical & stone fruits first, eliciting thoughts of tangerine & lychee. The palate is round and fleshy, pushing forward lychee again, along with white peach, apricot & green apple, all carried by a touch of elevated acidity. There is brightness & a slight hint of freshly baked bread throughout. The finish is long, soft & affectionate.