*  Exported from  MasterCook II  *

                           Indian Spinach dish

Recipe By     : arielle@taronga.com (Stephanie da Silva)
Serving Size  : 1    Preparation Time :0:00
Categories    : Oriental

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     vegetable oil
   1      large         onion -- chopped
                        pinch of cumin seed
   2                    cardamom seeds
   1      stick         cinnamon
   2 1/2                bay leaves
   2      whole         cloves
   1      teaspoon      chopped fresh ginger
   1      teaspoon      chopped fresh garlic
   1      small         fresh  tomato -- sliced
   1      teaspoon      black pepper
     1/2  pound         fresh spinach -- chopped
   2      teaspoons     salt
   1      teaspoon      cumin powder
     1/2  teaspoon      turmeric
   1      teaspoon      coriander
     1/2  teaspoon      garam masala
   1      cup           whipping cream
   1      teaspoon      tomato puree
                        Fresh cilantro leaves
                        Paneer (recipe below)

Heat oil in saucepan and saute onion until light brown. Add cumin seed,
cardamom, cinnamon stick, bay leaves, cloves, ginger, garlic, tomato and
pepper and saute, stirring until it begins to change color. When it goes
dark green, it means it is about half cooked and still remains crunchy.Add
salt, cumin, turmeric, coriander powder and garam masala. Mix well with
spinach while it is sauteeing. Add cream, tomato puree, cilantro and
paneer. Cook it well, stirring so it doesn't scorch. When cream boils, cook
another 1 1/2 minutes over high heat.

Paneer:

\prep Bring 1 quart of milk to a boil. Maintain at a very gentle simmer.
Add 2 tablespoons lemon juice, a teaspoon at a time, mixing continuously.
After about half the lemon juice has been added, the milk will begin to
curdle.

Stop adding lemon juice at the point where the liquid portion is no longer
very milky. Pour into a sieve formed by three thicknesses of cheesecloth
laid in a colander. Let drain, then hang the cheese up for a couple of
hours. Cut into cubes.

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