Paneer sak - steamed spinach with fresh cheese

Preparation and cooking time: 30 min 1 lb (450g) fresh spinach 3 tbs water washed and stemmed ¼ pint (150 ml) sour cream (optional) 1 tbs ghee or vegetable oil 2 tsp ground coriander 8 oz (225 g) paneer, cubed ½ tsp tumeric 1 tsp salt ¼ tsp cayenne pepper ½ tsp sugar 1 pinch asafoetida

Chop the washed and drained spinach leaves into small pieces. Heat the ghee in a saucepan over medium heat and fry the powdered spices. Put the chopped spinach into the saucepan with the 3 tablespoons of water. Cover, and cook gently until the spinach is tender. This should take about 10 minutes. Now fold in the cream and the cubes of paneer. Add the salt and sugar, stir well, and continue cooking over the same low heat for 5 more minutes.

Serve paneer sak as a main dish with rice or hot chapatis or both.

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