Curried Spinach and Cheese

 Serves 8

2 tbsp oil

1 ½ cups chopped onion

1 tbsp minced peeled gingerroot

2tbs pminced green chiles, preferably serranos

2 tsp coriander powder/1 tsp turmeric

2 packages (each 10oz/300g) frozen spinach, thawed

1 ½ tsp salt or to taste

1 cup non-fat milk

2 cups plain non-fat yogurt, at room temperature

2 tsp cornstarch

1 recipe Lower-Fat Panir, cut into ½ -inch (1cm) cubes

In a large saucepan, heat oil over medium heat.  Add onions, ginger and chiles and sauté until softened and pale golden, 5 to 8 minutes.   Reduce heat to medium.  Stir in coriander and turmeric and sauté, stirring well, 2 to 3 minutes.  Mix in spinach and slat.  Cover and simmer for 5 minutes. 

Remove from heat.  In a blender, puree spinach with milk.  Reduce heat to low and return mixture to stove.  Stir together yogurt and cornstarch to creamy consistency.  Stir into spinach mixture.  Add panir and mix thoroughly but gently.  Cover and simmer until heated through, 10 to 12 minutes.  Serve with any Indian bread.