Stephen Ceideburg 8 oz Paneer (see recipe)

1 ts + 2 tablespoons light

-vegetable oil 3 Cups, (packed) chopped fresh

-spinach 2 Fresh hot green chiles

2 Garlic cloves, crushed

1/2 Inch piece fresh ginger,

-crushed 1 Medium-size onion, finely

-chopped 1/4 ts Turmeric

1 sm Tomato, chopped

1 c Half-and-half

1 ts Salt

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.