Palak Ghia Paneer Kuchran - Spinach, Zuchini Puree with Garlic and fresh Cheese

Well, with a fridge-full of farmers market veggies, I have to find ways to cook my bounty. This is the first of my experiments. This a great variation on palak paneer, I wanted to get the impact and taste without killing the vegetables. This variation is very gentle on spice and cooks the vegetables very delicately so as to retain the nutrients.

Spinach, Zuchini Puree with Garlic and fresh Cheese

Serve 6

Ingredients

2-3 tbsp oil

1 tbsp fresh garlic, minced

1 onion cut into a fine dice

3 tbsp tomato puree

1 tsp salt

1 tsp cumin-coriander powder

1/2 cup fresh cream

2 heads fresh spinach

1 tsp ghee

1 tsp cumin seeds

3 zuchini grated with the skin on

1 cup grated paneer

1 tsp garam masala

1/2 tsp red chili powder

Method of preparation

1. Heat the oil and add the garlic and onion and cook for 5 minutes stiring well.

2. Add the tomato puree, salt, and cumin-coriander powder and cook for another 2-3 minutes.

3. Cool and puree with the cream and spinach in a blender.

4. Heat the ghee and sizzle the cumin seeds and add the grated zuchini.

5. Saute for 5 minutes and add the spinach mixture with the paneer and mix well and cook for 3-5 minutes.

6. Stir in the remaining spices and let this sit for 1 hr.

7. Reheat and serve with rice or rotis.