Using a sharp knife, cut paneer into 16 wedges or into large chunks. Place on a greased baking dish. Brush with 1 teaspoon oil. Broil 4 inches away from heat source for 2 to 3 minutes per side, or until lightly browned. Cover and set aside. Steam spinach for 6 minutes. Place in a blender with the chiles, garlic and ginger; blend until smooth. Heat remaining oil in a medium saucepan over medium-high heat. Add onion and turmeric and saute until onion is lightly brown. Add tomato and cook until soft. Stir in spinach mixture and the half-and-half. Bring to a boil, reduce heat, and simmer for 10 minutes. Add salt and paneer. Mix gently and cook until heated through. PER SERVING: 375 calories, 18 g protein, 12 g carbohydrate, 29 g fat (15 g saturated), cholesterol (not available), 675 mg sodium, 3 g fiber. From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93.
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|Serving Size: 1 Serving (504g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 440 (77%)|
|Amt Per Serving||% DV|
|Total Fat 48.8g||65 %|
|Saturated Fat 30.3g||152 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 156.7mg||48 %|
|Sodium 177.5mg||6 %|
|Potassium 723.3mg||19 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 22.4g|
|Protein 13.6g||19 %|
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Calories per serving: 572
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