Palak Paneer

Ingredients

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• 150 grams paneer
• 4 cups baby spinach
• 2 tbsp oil
• 2 Thai green chilies, deseeded
• 3/4 cup minced onion
• 1/2 cup deseeded & chopped or puréed tomatoes
• 1/2 tsp minced ginger
• 3/4 tsp minced garlic
• 1/2 tsp salt
• 8 to 10 whole, unsalted cashews
• 3/4 tsp garam masala
• 1/2 tsp kasuri methi (dried fenugreek leaves)
• 1 cup water
• 1/8 tsp cumin seeds
• 2 green cardamoms
• 1 inch cinnamon
• 2 whole cloves

Directions

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1. Rinse the baby spinach well, then drain in a colander.
2. Heat 1/2 tbsp oil in a pan. Then saute the green chilies, cashews and spinach for 3 - 4 minutes until the leaves are completely wilted.
3. Cool the spinach mixture complete, then blend this along with 1/4 cup water into a smooth purée.
4. Heat another 1 tbsp butter and 1/2 tbsp oil in the same pan you cooked the spinach in. Once melted, add the cinnamon, cardamoms, cloves and cumin seeds.
5. Once the spices sizzle, add onions and fry until they turn translucent.
6. Saute ginger and garlic for 1 - 2 minutes.
7. Add garam masala and saute until the masala is fragrant.
8. Pour in 3/4 cup water and cover, cooking until the onions are completely soft. There should be some water left in the pan.
9. Lower the heat, then add the dried fenugreek leaves and pureed spinach.
10. Mix well and cook until it begins to bubble for about 2 - 3 minutes. If the curry is too thick, you many add a few tablespoons of water.
11. Add paneer and mix well. Once paneer is warm, serve with naan, roti or basmati rice.