Recipe - Sag Paneer From Tofu

1 pound Tofu, firm
4 tablespoon Peanut oil
Salt
One half teaspoon Garam masala or curry powder
One fourth teaspoon Cayenne
2 tablespoon Garlic; chopped
1 tablespoon Ginger; chopped
2 ounce Green chiles
One fourth cup Water
2 tablespoon Peanut oil
1 One fourth pound Frozen spinach, chopped
1 teaspoon Salt
2 tablespoon Butter
One fourth cup Heavy cream

Cut tofu into tiny cubes and fry in hot oil. Season with salt, garam
masala, and cayenne.

Puree garlic, ginger, chile pepper in water. Put in hot frying pan and
cook, stirring constantly, for about 30 seconds. Add the spinach and
remaining salt. Stir for 1 minute. Cover and simmer for 15 minutes. After
the water cooks away, add the butter. Optional: puree.

Add the paneer and cream. Cover and simmer for another 10 minutes,
stirring once or twice.

Serve with rice.
Posted to JEWISHFOOD digest 275

Date: Tue, 23 Jul 1996 20:37:01 0400 (EDT)

From: Barbara Pollack blpatcai@erols.com
NOTES : Tasted even better after standing.