Ingredients

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8 oz Paneer (see recipe)
1 tsp + 2 tablespoons light vegetable oil
3 cup , (packed) chopped fresh spinach
2 x Fresh hot green chiles
2 x Garlic cloves, crushed
1/2 x Inch piece fresh ginger, crushed
1 med -size onion, finely chopped
1/4 tsp Turmeric
1 sm Tomato, chopped
1 cup Half-and-half
1 tsp Salt

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Method :

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* 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.