Name: Spinach and Tofu Paneer
Yield: serves 3-4
Ingredients: 1 carton firm or soft tofu; Salt; 1 large bunch spinach, stems discarded, leaves well washed; 1 jalapeño 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

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Spinach and Tofu PaneerCookbook cover image courtesy of Random House

For a long time it seemed to me that there was more than a superficial resemblance between the white Indian cheese called paneer and tofu. When I finally made the classic Indian dish of spinach and paneer using tofu, it tasted amazingly at home in the cumin, ginger, and chile-laced sauce. There's a little going back and forth between the skillet and a food processor, but this is an easy dish to make. I serve it over rice with a sprinkling of toasted black sesame seeds.

Recipe notes

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