Name: Sag "Paneer" From Tofu
Ingredients: 1 lb Tofu, firm; 4 tb Peanut oil; Salt; 1/2 ts Garam masala or curry powder; 1/4 ts Cayenne; 2 tb Garlic; chopped; 1 tb Ginger; chopped; 2 oz Green chiles; 1/4 c Water; 2 tb Peanut oil; 1 1/4 lb Frozen spinach, chopped; 1 ts Salt; 2 tb Butter; 1/4 c Heavy cream

This guilt issue follows us throughout our Christian walk. And as we mature in Christ we learn the value of dealing with it rightly and the dangers of dealing with it wrongly. We learn that even though God has forgiven us, we can sense it when not God, but Satan “the accuser” (Rev. 12:10) seeks to remind us of our failures and faults. We learn how to engage in spiritual battle to prevent false guilt from setting in. We learn to not trust in our feelings as it pertains to guilt, but fully stand on the promises from God’s Word. We learn to allow that which makes us guilty to only be the things that violate God’s Word. We learn the difference between real guilt and an overactive conscience. We learn the need to keep excelling in Christ, but refuse to allow the conviction to grow spiritually become a continual self-loathing low-grade guilt that we aren’t doing enough for Jesus. We learn to greater recognize our sinfulness and yet the incredible promise that we can always “draw near with confidence to the throne of grace, so that we may receive mercy and find grace to help in time of need” (Heb. 4:16).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Indian	Indian, Vegetables	4	Servings

INGREDIENTS

1	lb	Tofu, firm
4	tb	Peanut oil
		Salt
1/2	ts	Garam masala or curry powder
1/4	ts	Cayenne
2	tb	Garlic; chopped
1	tb	Ginger; chopped
2	oz	Green chiles
1/4	c	Water
2	tb	Peanut oil
1 1/4	lb	Frozen spinach, chopped
1	ts	Salt
2	tb	Butter
1/4	c	Heavy cream

INSTRUCTIONS

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 <blpatcai@erols.com>
NOTES : Tasted even better after standing.

A Message from our Provider:

“Even in a \”New Age\”, God’s truth is crystal clear”