Another winner--This review is of the spinach dish only as I did not make the Paneer. This is another recipe that leaves you doubting when you first put the lid on the slow cooker. It's a big pile of spinach leaves, onions, garlic cloves, tomato and chile chunks, and spices--no liquid other than what is left on the washed spinach or occurs naturally in the vegetables. It is important to stir during the first three hours of cooking--and to do it a bit more than suggested in the recipe. The warning about spinach leaves sticking to the sides of the cooker is well taken. When the first hours go by and it is time to puree the spinach, the huge pile of leaves has become a relatively small quantity of thick soupy green. The last two hours completed, you are left with a wonderful deep green velvety and spicy curry.

I ate mine first almost as a dip with slices of a wonderful pain de campagne. Then, the next day, carrying fusion to an extreme, I used it as a sauce over pasta with feta cheese crumbled overall--Fabulous!

Next time, I'll try it with rice and naan...

This shouldn't work--but it does and it's absolutely delicious. It's a heap of raw vegetables (about 12 cups all told), 5 tablespoons of potent spices and a mere 3 tablespoons of oil--and after 3 hours in the slow cooker, there's this wonderful juicy lush aromatic stew. I ate just a bit the day I made it. It was a full meal the next day and even better having spent a night in the fridge. It's amazing how substantial a meal this makes, and the addition of the fresh cilantro at the last moment makes an extraordinary difference. I made exactly as written, but for omitting the Thai chiles (a little more heat than I wanted) and subbing some chopped green chiles. Results in 4 very generous servings. I used the garam masala from Madhur Jaffrey's "Taste of India."