\name{Indian Spinach dish}
\index{Indian!spinach}
\index{spinach!indian}
\contrib{arielle@taronga.com (Stephanie da Silva)}

\ingred{
2 tbsp. vegetable oil &
1 large onion, chopped\\
pinch of cumin seed&
2 cardamom seeds\\
1 stick cinnamon&
2 or 3 bay leaves\\
2 whole cloves&
1 tsp. chopped fresh ginger\\
1 tsp. 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\\
\mc{Paneer (recipe below)}}

\prep
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.

\begin{flushleft}
{\bf Paneer:} 
\end{flushleft}

\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 curdle.  

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.