*  Exported from  MasterCook  *
 
                             PALAK TOFU-PANEER
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main dish                        Indian
                 Tofu                             Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Firm tofu, drained, cubed
      1/4   c            Soy sauce
                         Oil for deep-frying
    2       tb           Ghee
    2 1/2   lb           Frozen, chopped spinach
    6       c            Fresh tomatoes, cubed
    2       tb           Ghee
    2       ts           Curry powder
    2       ts           Asafetida
    1 1/2   ts           Ground cumin
    1       t            Ground coriander
      3/4   ts           Cayenne pepper
      1/2   ts           Black pepper
      1/2   ts           Cinnamon
      1/4   ts           Allspice
      1/4   ts           Cloves
    2       tb           Soy sauce
 
   Soak first 2 ingredients together while heating the oil to 350
   degrees. Remove cubes from soy sauce and drain a few seconds in a
   strainer to remove excess soy sauce.  Drop tofu cubes in heated oil
   all at once (or in a couple of separate batches if you desire) and
   cook till browned and a little crisp on the outside.  Remove from oil
   and drain on plate covered with 2 to 3 thicknesses of paper towels.
   Leftover soy sauce can be kept and used later.
   
   As the tofu cubes are cooking (or before you start frying them),
   combine the next 3 ingredients together in a skillet.  Cover and put
   on medium flame to simmer for 10 minutes.  Remove lid and mix well
   (the frozen spinach should be thawed and mixable by now).
   
   Leave uncovered over medium flame to allow some of the juices to cook
   off as you make the chaunce.  This is done by heating the ghee or oil
   in a butter-warming pot and adding all the spices listed.  Toast in
   oil till the fragrance of the spices fills the kitchen and the spices
   appear to be browned.  Pour into cooking vegetables immediately, add
   soy sauce and mix thoroughly till tomatoes break up.
   
   Turn off heat, add cooked tofu cubes, and cover for a few minutes
   before serving.  Makes 8 entree-sized servings or twice as many side
   dish sized servings.
   
   Kathy Hoshijo, "Kathy Cooks -- Vegetarian, Low Cholesterol  Posted by
   Karen Mintzias
  
 
 
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