Paneer Bhutuwa - cooking recipe

Ingredients

1 lb paneer cheese, diced (tofu can be used)
2 cups mushrooms, sliced
1 cup red bell pepper, chopped
2 cups spinach, cleaned and torn into small pieces
1 cup onion, chopped
1 cup tomatoes, chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
5 whole dried red chilies
1/2 cup whole cream
1 teaspoon turmeric
1 tablespoon curry powder
5 tablespoons oil
salt and pepper
2 tablespoons cilantro, chopped

Preparation

In a non-stick saute pan, heat two tablespoons of oil.
Brown cheese cubes on all sides and reserve in a plate.
In a large pot of boiling water, blanch vegetables, including cauliflower, mushroom and red bell pepper for a brief time.
Remove immediately and place in ice bath.
In the same saute pan, add remaining three tablespoons oil.
Add turmeric and dry red chilies and fry until the chilies turn dark, releasing an earthy flavor.
Add chopped onions and stir constantly until lightly browned.
Add garlic, ginger and curry powder and fry for a minute or so.
Transfer the browned cheese cubes and vegetables and stir-fry for five minutes over low heat.
Add tomatoes, cream, salt and pepper; mix well.
Allow cooking for another five to eight, adding a bit of water if necessary.
At last, add spinach to the cheese-vegetable mixture and gently fold in to wilt it down.
Garnish with chopped cilantro.
Adjust seasoning with salt and pepper.
Serve with steamed rice.