Spinach And Tofu Paneer

• 1 carton firm or soft tofu
• Salt
• 1 large bunch spinach, stems discarded, leaves well washed
• 1 jalapeno chile, seeded and coarsely chopped
• 1 serrano chile, coarsely chopped
• 1-inch knob ginger, peeled and diced
• 3 garlic cloves, coarsely chopped
• 1 cup diced onion
• 2 tablespoons ghee, butter, or vegetable oil
• 1 1/2 teaspoons ground cumin
• 1/8 teaspoon nutmeg, plus a pinch
• 1/8 teaspoon cayenne pepper
• 1/2 cup half-and-half
• 1/3 cup yogurt

1. 1. Dice the tofu into pieces about the size of a sugar cube or a little smaller. Bring 6 cups water to a boil, add 1 teaspoon salt and lower the heat to a simmer. Add the tofu, turn off the heat, and leave for 4 or 5 minutes. Pour into a colander to drain. (If you've used soft tofu, remove it with a slotted spoon.) Set aside.
2. 2. Steam the spinach until wilted, then remove it to a cutting board and chop. When cool enough to handle, squeeze out the excess water.
3. 3. Put the chiles, ginger, garlic, and onion in a food processor, and process until finely chopped. Heat the ghee or butter in a nonstick skillet, add the onion mixture and cook over medium heat, stirring frequently, for 5 minutes.
4. 4. Add 1 teaspoon salt, the cumin, nutmeg, cayenne, and 1 cup water.Simmer for 5 minutes, then return the mixture to the food processor, add the spinach, and puree.
5. 5. Return the mixture to the skillet, add the half-and-half and the tofu, and simmer for about 5 minutes. Turn off the heat and stir in the yogurt. Serve over basmati rice.

salt, bunch spinach, chile, serrano chile, knob ginger, garlic, onion, ghee, ground cumin, nutmeg, cayenne pepper, yogurt

Taken from www.epicurious.com/recipes/food/views/spinach-and-tofu-paneer-355880 (may not work)