Entered for ZWT. From Madhur Jaffrey's "World Vegetarian." Known in India as "Saag Paneer." This comes from Punjab, eaten with whole wheat rotis (flatbreads) through the winter when spinach is plentiful. Sometimes spinach is cooked by itself, and sometimes with other greens such as mustard greens and fenugreek greens. A few green chiles are always thrown in, partly for their heat and partly for their vitamins. The mixture is cooked until buttery soft and lightly mashed, almost churned, with a special wooden masher not dissimilar to the Mexican implement used to froth up milk. A medley of tomatoes, ginger, and onions is then sauteed separately and added to the greens. Paneer is thrown in only for the last 5 minutes of cooking. Fresh or dried fenugreek greens are optional; if using fresh, take the leaves off the stalks and wash them well. Note: few restaurants use fresh greens or fresh paneer. Many use a jalapeno for the hot green chile.