Sag Paneer

Serving Size : 4 Preparation Time :0:00

1 bunch spinach, leaves only
1 pound cubed ricotta cheese
oil for frying
2 tablespoons dried fenugreek leaves
1 large finely sliced onion
2 tablespoons finely chopped garlic
1 teaspoon finely chopped fresh ginger
2 teaspoons ground cummin
1/2 teaspoon ground turmeric
1 medium chopped tomato
1 teaspoon salt
juice of half a lemon

Boil spinach in cup (8 fl oz) water for 5 minutes, drain, chop and set aside. Fry
cheese to a golden brown and set aside. Heat 3 tablespoons oil in a saucepan,
stir in fenugreek leaves then onion and fry till soft and golden. Stir in garlic,
ginger, cummin, turmeric, tomato, salt and lemon juice. Cook till oil comes to
the surface and the mixture smells fragrant. Mix in the spinach and cook for
further 5 minutes. Gently stir in the cheese cubs, heat through and serve with
rice and accompaniments.
Source:
"The Curry Cookbook-Charmaine Solomon"


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Per Serving (excluding unknown items): 7 Calories; trace Fat (13.2% calories from
fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 536mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.

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