On Sun, 21 Mar 2004 23:19:15 GMT, "Paul M. Cook©®"
> wrote:

>
>Anyone have a source for ground asafetida? I'm going to be in an Indian
>food frame of mind for a while and am desiring to make saag paneer and saag
>aloo. How do the restaurants make the spinach so creamy do you think? I'm
>thinking they mash it through a sieve.
>
>Paul
>
http://earthy.com/a_clearance.htm?
http://www.americanspice.com/catalog...=SEARCH_ENGINE
http://www.morningsidefarm.com/catalog/catpg68.shtml

Some recipes call for the spinach to be mashed with a potato masher.
Others do not. Restaurants prepare it differently, depending on their
regional cooking, too.

Boron