Sag Paneer (paneerless)

From: (Stephanie da Silva)

Date: Fri, 9 Jul 1993 15:23:57 GMT

2 tablespoons vegetable oil
1 large onion, chopped
pinch of cumin seed
2 cardamom seeds
1 stick of cinnamon
2 or 3 bay leaves
2 whole cloves
1 teaspoon each fresh ginger and garlic
1 small fresh tomato, sliced
1 teaspoon black papper
1/2 pound fresh spinach, chopped
2 teaspoons salt
1 teaspoon cumin powder
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon garam masala
1 cup whipping cream
1 teaspoon tomato puree
fresh cilantro leaves

Heat oil in saucepan and saute chopped onion until light brown.  Add
cumin seed, cardamom, cinnamon stick, bay leaves, cloves, ginger, garlic, 
sliced tomato and black pepper and saute about 30 seconds.  Add chopped 
spinach 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
cubes of cheese (paneer).  Cook it well, stirring so it doesn't scorch.
When cream boils, cook another 1 1/2 minutes over high heat.  Serves 4.


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