palek paneer

45 minutes

10 ounces fresh spinach (2 bags)
1 large onion
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamon
1 teaspoon ground ginger
1/2 teaspoon chopped garlic
1/2 cup chopped tomatoes
3 tablespoons plain yogurt
1 tablespoon coriander
1/2 teaspoon garam masala
1/2 teaspoon paprika
1/2 teaspoon salt
8 ounce paneer, cubed
1/4 cup heavy cream

cut spinach into shreds and cook in 3 tablespoons water until tender. remove from heat. do not drain. saute the onion, cinnamon, cardamon and ginger in 1-2 tablespoons ghee or oil until onions are translucent. add garlic and chopped tomatoes and reduce heat. cook briefly and slowly add yogurt to prevent curdling. add coriander, garam masala, paprika and salt, mixing well. add cooked spinach with liquid, cover and simmer for approximately 25 minutes. remove from heat. take half of spinach mixture and puree in blender. slowly stir in heavy cream and heat through on low. return to mixture and stir. add paneer cubes, salt to taste and serve.