Stephen Ceideburg
      8 oz Paneer (see recipe)

      1 ts + 2 tablespoons light

           -vegetable oil
      3    Cups, (packed) chopped fresh

           -spinach
      2    Fresh hot green chiles

      2    Garlic cloves, crushed

    1/2    Inch piece fresh ginger,

           -crushed
      1    Medium-size onion, finely

           -chopped
    1/4 ts Turmeric

      1 sm Tomato, chopped

      1 c  Half-and-half

      1 ts Salt

  Using a sharp knife, cut paneer into 16 wedges or into large chunks. Place
  on a greased baking dish. Brush with 1 teaspoon oil. Broil 4 inches away
  from heat source for 2 to 3 minutes per side, or until lightly browned.
  Cover and set aside. Steam spinach for 6 minutes. Place in a blender with
  the chiles, garlic and ginger; blend until smooth. Heat remaining oil in a
  medium saucepan over medium-high heat. Add onion and turmeric and saute
  until onion is lightly brown. Add tomato and cook until soft. Stir in
  spinach mixture and the half-and-half.
  Bring to a boil, reduce heat, and simmer for 10 minutes. Add salt and
  paneer. Mix gently and cook until heated through.
  PER SERVING: 375 calories, 18 g protein,  12 g carbohydrate, 29 g fat (15 g
  saturated), cholesterol (not available), 675 mg sodium, 3 g fiber.
  From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93.