2 pounds fresh spinach DRY MASALA:
cleaned well 1/2 teaspoon ground cumin
3 tablespoons oil 1/2 teaspoon ground coriander
3 onions, chopped fine 1/2 teaspoon turmeric
3 tomatoes, chopped fine 1/2 teaspoon paprika
1 tablespoon garlic/ginger paste, or 1/4 teaspoon red chili powder
3 garlic cloves, mashed
1 piece fresh ginger, size of walnut, minced 1/2 cup yogurt
1 recipe paneer (see below)
1/3 cup heavy cream

1. Boil the spinach 2 minutes. Drain, chop and set aside.
2. In a wok or heavy skillet heat 2 tablespoons oil and saute onions until they turn golden.
Add the tomatoes, the garlic/ginger paste, and the dry masala.
3. Bhoona to make a thick paste, stirring constantly.
4. Add the spinach and stirfry until well mixed about 2 minutes.
5. Add the yogurt and simmer 2 minutes.
6. Add the paneer squares and bhoona 3 minutes.
7. Add the heavy cream and stir until sauce thickens, about 3 minutes.  Serve hot.


2 quarts milk
1/2 cup vinegar
1. In a wok or heavy saucepan, bring milk to boil over high heat.  Add the vinegar around
the edge of the saucepan until milk curdles.
2. Strain through a piece of heavy cheesecloth, then fold the cheesecloth up to form a
bag.  Tie the bag securely and flatten it under a heavy weight.
3.  Set the cheese bag in a cool place for 3 to 4 hours, until the cheese is firm.  It should
form a piece about 1/2 to 1 inch thick.
4. Open the cloth and cut the paneer into 1 inch squares.

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Simi's India Cuisine
4535 Fredericksburg Rd
San Antonio TX 78201
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