MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Palak Paneer
Categories: Indian
Yield: 4 -6

1/4 c Butter; or less
2 Red onions; finely chopped
2 Cloves garlic; finely sliced
2 md Potatoes; chopped
1 ts Cumin seeds; crushed
3 Cardamom pods; seeds only,
-crushed
4 Black peppercorns; crushed
1 qt Vegetable stock
2 tb Coconut milk
1 tb Finely chopped mint
2 tb Finely chopped parsley
Cilantro
14 oz Fresh spinach; coarsely
-chopped, (or two 14 oz
-cans, well drained.)
1 Lime ; juice of
Salt and freshly ground
-black pepper to taste
Crushed red hot pepper as
-desired
Paneer, cut into cubes

Heat the butter in a large saucepan over medium heat.

Add the onions, garlic, hot pepper, and potatoes. Saute over low heat
for 5 minutes. It is OK that the vegetables are not done yet.

Add the cumin, cardamom, and peppercorns. Cook for 5 minutes, stirring
constantly.

Pour in the stock and bring to a boil. Simmer over low heat for 20
minutes.

Add the coconut milk, mint, and parsley. Remove from the heat.

Add the spinach and lime juice. Season with salt and pepper. Process
the mixture in a food processor or blender until smooth. (I use an
immersion blender in the pot.)

Return the soup to the saucepan and reheat over low heat. Add paneer.

Serve over basmati rice and garnish with cilantro.

Based on a recipe titled Spicy Spinach Puree

From: The Little Big Vegetarian Book by Carla Bardi

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