Paneer Braised with Creamy Spinach Sauce

• 8 ounces paneer
• 1 teaspoon vegetable oil light
• 2 tablespoons vegetable oil light
• 3 cups spinach packed, chopped fresh
• 2 each green chili peppers hot, fresh
• 2 each garlic cloves crushed
• 1/2 inch piece ginger fresh, cushed
• 1 medium onions finely chopped
• 1/4 teaspoon turmeric
• 1 small tomatoes chopped
• 1 cup light cream (half&half)
• 1 teaspoon salt

1. Using a sharp knife, cut paneer into 16 wedges or into large chunks.
2. Place on a greased baking dish.
3. Brush with 1 teaspoon oil.
4. Broil 4 inches away from heat source for 2 to 3 minutes per side, or until lightly browned.
5. Cover and set aside.
6. Steam spinach for 6 minutes.
7. Place in a blender with the chiles, garlic and ginger; blend until smooth.
8. Heat remaining oil in a medium saucepan over medium-high heat.
9. Add onion and turmeric and saute until onion is lightly brown.
10. Add tomato and cook until soft.
11. Stir in spinach mixture and the half-and-half.
12. Bring to a boil, reduce heat, and simmer for 10 minutes.
13. Add salt and paneer.
14. Mix gently and cook until heated through.

paneer, vegetable oil light, vegetable oil, green chili peppers, garlic, ginger, onions, turmeric, tomatoes, light cream, salt

Taken from recipeland.com/recipe/v/paneer-braised-creamy-spinach-s-40891 (may not work)