Recipe by deinemuse
I took this from the Betty Crocker cookbook for Indian food and modified it for a lower fat version. This is an amazing recipe! See my cheese recipe for reduced fat paneer (#246295).
Top Review by Nikoma
Oh this is so good! This is my favorite dish when we go to the local Indian Restaurant. I get cravings for it all the time and I finaly know how to make it! I'm so happy! I did cut the cayenne in half and I'm really glad I did. I like hot, but even with the 1/2 tsp this had a good kick. Next time I will decrease the cream as well - It took a bit away from the perfect tomato/spice mixture (and I even added a little extra spinach to use it up). I looked up how to make the panir, and having made mozzarella before it seemed like a very very similar cheese so I used cubed mozzarella (that was at room temp) in place of panir. I just added it last- after the heat was off and it had cooled somewhat. Worked out great! This is such a keeper!
- 2 garlic cloves
- 1⁄2 cup tomato sauce
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 cup cubed panir (optional)
- 1 cup low-fat whipping cream
- 1 tablespoon minced ginger
- 1 teaspoon garam masala
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper
- 1⁄2 teaspoon salt
Directions See How It's Made
- Use cooking spray and heat garlic and ginger over medium-high heat till golden brown.
- Stir in tomato sauce, coriander, cumin, pepper, masala, salt, and reduce heat to low. Partially cover and summer for 8-9 minutes stirring frequently.
- Stir in spinach. Simmer 8-10 minutes until spinach turns olive green.
- Stir in whipping cream.
- Stir in cheese. Simmer for 3-4 minutes or until cheese is hot and remove from stove.