Dairy or Parve*

Ingredients:

Paneer: (1 Gallon Milk, 3/4 Cup White Vinegar) *Substitute tofu for a parve dish

1/4 Cup Vegetable Oil

1 Onion, diced

2 Cloves Garlic, minced

1 Tablespoon Ginger, minced

1/2 Teaspoon Black Pepper

1/2 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Cardamom

1/2 Teaspoon Ground Cloves

1 Tomato, chopped

1 Pound Frozen Spinach

1 Teaspoon Ground Cumin

1 Teaspoon Ground Coriander

1/2 Teaspoon Ground Turmeric

1/2 Teaspoon Garam Masala

1 Tablespoon Tomato Paste

3/4 Cup Cream *Substitute Parve Cream alternative (such as Mimiccreme) for a parve dish

Salt and Cayenne Pepper to taste

Instructions:

Begin by making the Paneer. Heat milk to approximately 120 degrees Fahrenheit. Remove from heat. Add vinegar and stir for 1-2 minutes (until solids begin to separate from liquid). Cover and allow to sit for 30 minutes. Line a strainer with cheese cloth or paper towel and drain over sink. Press the Paneer in the cloth to squeeze out excess water. Allow to sit until it is firm enough to cut into chunks.

Heat oil. Saute onion, ginger and garlic until onion is very soft. Add black pepper, cinnamon, cardamom, and clove. Add tomato, cook. Add spinach, cook. Add cumin, coriander, turmeric and garam masala. Mix well. Add tomato paste and cream. Season to taste with salt and cayenne pepper. Add chunks of paneer and heat through. Serve over rice or with bread.