*  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.
 \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
 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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