---------- 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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