MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: PALAK PANEER
  Categories: Indian
       Yield: 4 servings
  
      15 oz Pack of ricotta cheese
      10 oz Spinach, frozen chopped
     1/4 lg Onion; finely chopped
     1/4 c  Sour cream
            Ginger, fresh, 1"; finely
            -grated
       1    Garlic clove
       1 ts Cumin powder
     1/2 ts Coriander powder
     1/2 ts Turmeric powder
       2    Chillies; finely chopped
     1/8 c  Oil
            Salt; to taste
  
   Empty the ricotta cheese into an oven-proof dish and bake at 350F for
   40 minutes. Cut it into 1/2 inch square pieces.
   
   Defrost the spinach. Put it into the blender for a couple of minutes.
   
   Heat the oil in a pan. Fry onion, garlic, ginger, chilli - the onion
   should turn golden.
   
   Add the cumin, coriander and turmeric powder. Add the sour cream to
   the pan, followed by the spinach. Stir till every item gets properly
   mixed.
   
   Now add the pieces of baked ricotta cheese. Add 1/2 cup of water. Add
   salt. Cover and cook over slow heat for 15 minutes.
   
   Serve with rice or naan (bread available at Indian stores) or pita
   bread.
   
   For the variation using tofu, I usually used firm tofu, dry it by
   placing it on a paper towel and then baking it at 200 F for about
   half an hour. I also do not use the sour cream. It works pretty well.
   
                                From:  Surupa Gupta (surupag@skat.usc.edu)
  
 MMMMM