MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: PALAK PANEER
Categories: Indian
     Yield: 4 servings

    15 oz Pack of ricotta cheese
    10 oz Spinach, frozen chopped
   1/4 lg Onion; finely chopped
   1/4 c  Sour cream
          Ginger, fresh, 1"; finely
          -grated
     1    Garlic clove
     1 ts Cumin powder
   1/2 ts Coriander powder
   1/2 ts Turmeric powder
     2    Chillies; finely chopped
   1/8 c  Oil
          Salt; to taste

 Empty the ricotta cheese into an oven-proof dish and bake at 350F for
 40 minutes. Cut it into 1/2 inch square pieces.

 Defrost the spinach. Put it into the blender for a couple of minutes.

 Heat the oil in a pan. Fry onion, garlic, ginger, chilli - the onion
 should turn golden.

 Add the cumin, coriander and turmeric powder. Add the sour cream to
 the pan, followed by the spinach. Stir till every item gets properly
 mixed.

 Now add the pieces of baked ricotta cheese. Add 1/2 cup of water. Add
 salt. Cover and cook over slow heat for 15 minutes.

 Serve with rice or naan (bread available at Indian stores) or pita
 bread.

 For the variation using tofu, I usually used firm tofu, dry it by
 placing it on a paper towel and then baking it at 200 F for about
 half an hour. I also do not use the sour cream. It works pretty well.

                              From:  Surupa Gupta ([email protected])

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