Wednesday, October 19, 2011
Saute one onion, 6 cloves garlic, and a tablespoon of fresh ginger.
Add spices: 1/2 tsp. Tumeric, 1/4 tsp. cayenne powder (I used ancho chili powder), 2 tsp. ground coriander.
Cook until onion is translucent. Add 12 oz. frozen chopped spinach, add water, simmer for about 10-15 minutes. Remove from heat, let cool a bit, puree.
Stir in yogurt , about 1 cup, return to a brief simmer, remove from heat. Add fried cheese (paneer, can use queso fresco, I used something else and it was too "melty.").
One can also add potatoes, shrimp, tofu, or garbanzo beans to this dish I served it with brown rice (used toasted sesame oil for flavor), and leftovers from yesterday's tofu stirfry. I drizzled a sweet/spicy/lemongrass dipping sauce over the top of the spicy tofu.