Curried Spinach And Cheese Balls (paneer) Recipe
Cooking Directions
To make cheese - (Paneer) - Bring 1 quart of whole milk to boil. Squeeze 2 or 3 teaspoons of lemon juice in boiling milk and continue heating until curds are separated. This solid residue which separates from water and floats on top is known as "Paneer"! Drain all the water and squeeze the paneer clog by using a cheese cloth. Knead it into a smooth ball and make 12-15 small balls out of it.Other ingredients - 2 boxes (16 ounce) of frozen spinach, 1 1/2 cups chopped garlic, 1/2 teaspoon cumin seeds crushed, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon hot spice (available in Indian grocery store) or curry powder, salt to taste, 3-4 tablespoon of cooking oil.
Put the "Paneer" balls on a shallow frying pan with 1 or 2 tablespoons of oil and brown them slightly on low heat by shaking the pan. Set aside. In a medium saucepan heat the remaining oil and saute the onions and garlic on medium heat until tender. Add cummin seeds, turmeric and chili powder. Add tomatoes, stir. Add the spinach (thawed) and mix. Cover and cook on medium low heat until all the ingredients are well cooked and blended together. Stir occasionally. If appears too dry then add a little water. Add salt and hot spice or curry powder. Mix well. Add Paneer balls to the well cooked spinach and mix slowly and carefully without breaking the balls. Lower the heat, cover and simmer for about 5 minutes. Serve with Pita bread or any other bread.