---------- Recipe via Meal-Master (tm) v8.00
 
       Title: Saag Paneer
  Categories: Main dish, Vegetables, Indian
       Yield: 4 servings
 
       1    Bunch spinach, leaves only
     250 g  Ricotta cheese, cubed
            Oil for frying
       2 ts Dried fenugreek leaves
       1 l  Onion, finely sliced
       2 ts Finely chopped garlic
       1 ts Finely chopped fresh ginger
       2 ts Ground cummin
     1/2 ts Ground turmeric
       1 md Tomato, chopped
       1 ts Salt
            Juice of half a lemon
 
   Boil spinach in cup (8 fl oz) water for 5 minutes, drain, chop and set
   aside. Fry cheese to a golden brown and set aside.
   Heat 3 tablespoons oil in a saucepan, stir in fenugreek leaves then onion
   and fry till soft and golden. Stir in garlic, ginger, cummin, turmeric,
   tomato, salt and lemon juice. Cook till oil comes to the surface and the
   mixture smells fragrant.
   Mix in the spinach and cook for further 5 minutes. Gently stir in the
   cheese cubs, heat through and serve with rice and accompaniments.
 
   Compiled by Imran C.
 
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