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                              Spinach & Panir

1 cup Ridgecrest Panir
1lb spinach
1 cup broccoli 
1 tsp vegetable oil
1 medium onion, diced
1 tsp crushed garlic
1 tsp crushed ginger
2 tsp Sabzi Masala
1 tsp minced chilies, or to taste
1/2 tsp salt
 
In a food processor or by  hand, finely chop spinach and broccoli.  Heat oil in large pan over medium heat and  add onion, until sauted.  Add garlic, ginger, sabzi masala, chili and salt.  Cook for 2 minutes.  Add chopped spinach and broccoli.  Simmer uncovered for 30 minutes or longer, until all liquid has evaporated and mixture is thick.  Add Ridgrecrest Panir.  Saute for 10 minutes, until panir is covered with vegetable mixture, and serve.

Serves 4  [ back to Recipe Gallery ]  

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Panir is one of the oldest and 
most widely used cheeses in 
the world today.  
 
Written reference to Panir by ancient vegetarian cultures such as Hindi and Tamil date back over 10,000 years. 
 
Panir was used by vegetarian 
cultures as a source of protein, minerals and essential nutrients  long before tofu was discovered.   

Doing It Right! 
Since 1986