Fresh Cheese with Spinach

• 1/2 teaspoon turmeric
• 2 cups water
• 3/4 pound paneer (Indian fresh cheese), cut into 1/2-inch cubes
• 2 bunches spinach (about 1 pound), coarse stems discarded
• 2 garlic cloves, finely chopped
• 2 teaspoons finely chopped peeled fresh ginger
• 6 tablespoons ghee (this page) or vegetable oil
• 1 1/2 cups pearl onions, blanched and peeled
• 2 tablespoons coriander seeds, toasted, cooled, and finely ground
• 1 teaspoon Indian red chile powder
• 1 teaspoon asafetida powder
• 3-inch cinnamon stick
• 4 plum tomatoes, peeled and chopped

1. Stir together turmeric, 1 1/2 cups water, and paneer and let stand 20 minutes.
2. Drain cheese in a sieve and gently pat dry.
3. Cook spinach in remaining 1/2 cup water in a large saucepan, covered, over moderately high heat until wilted and tender, about 2 minutes.
4. Coarsely puree spinach, without draining, in a food processor.
5. Mash garlic with ginger to a paste.
6. Heat 6 tablespoons ghee in a large nonstick skillet over moderately high heat until hot but not smoking, then brown paneer in 2 batches, gently turning to avoid breaking up and transferring to a bowl as browned.
7. Add onions and saute, stirring, 5 minutes.
8. Reduce heat to moderate.
9. Add garlic paste and cook, stirring, until fragrant, about 1 minute.
10. Add coriander, chile powder, asafetida, and cinnamon stick and cook, stirring occasionally, until onions are tender, 4 to 6 minutes.
11. Add tomatoes and spinach puree and simmer sauce, stirring occasionally, until thickened and almost all of liquid is evaporated, 2 to 4 minutes.
12. Gently stir in paneer and salt to taste.

turmeric, water, paneer, bunches spinach, garlic, fresh ginger, ghee, pearl onions, coriander seeds, indian red chile powder, asafetida powder, cinnamon, tomatoes

Taken from www.epicurious.com/recipes/food/views/fresh-cheese-with-spinach-102947 (may not work)