Cut tofu into tiny cubes and fry in hot oil. Season with salt, garam masala, and cayenne. Puree garlic, ginger, chile pepper in water. Put in hot frying pan and cook, stirring constantly, for about 30 seconds. Add the spinach and remaining salt. Stir for 1 minute. Cover and simmer for 15 minutes. After the water cooks away, add the butter. Optional: puree. Add the paneer and cream. Cover and simmer for another 10 minutes, stirring once or twice. Serve with rice. Posted to JEWISH-FOOD digest 275 Date: Tue, 23 Jul 1996 20:37:01 -0400 (EDT) From: Barbara Pollack NOTES : Tasted even better after standing.