Palak Paneer

Hello! I ate some palak paneer at this budget Indian buffet recently, and it reminded me of how easily I could get my daily veggie servings if I cooked something like this.

This is my attempt at a palak paneer recipe.

Ingredients: 

• A bag of frozen spinach (16oz or a pound) // or fresh spinach leaves, it doesn't matter
• 4 chopped kachamorich (can sub for jalapeño)
• 8 cloves of garlic
• 1.5 tspn of ginger, roughly chopped 
• 2 finely chopped onions 
• 2 chopped plum tomatoes
• 1 teaspoon of cumin seeds 
• 1/2 teaspoon turmeric
• 3/4 teaspoon chili powder
• 1 cinnamon stick
• 2 bayleaves
• coriander leaves
• 500 grams of paneer, diced 
• 1/3 to 1/2 cup of cream
• can use less cream and sub in beaten full-fat yogurt
• 4 tablespoons of oil or ghee
• can use less ghee
• 2 teaspoons of kasuri methi leaves (dried)
• 2 tspn coriander powder
• Pinch of nutmeg powder
• 1 tspn salt (add like a quarter and slowly add to taste)

add milk when blending 

Steps:

1. With one tablespoon of ghee, brown the two chopped onions, tomatoes, garlic, and ginger.  When the tomato is soft and the garlic/ginger smell is gone, add the kachamorich and keep stirring.
2. Grind the cumin seeds, cinnamon stick, bayleaf, and kasuri methi.  Add to the pot, along with the turmeric, chili powder, coriander powder, nutmeg, and salt.  Add the spinach and a handful of well chopped coriander leaves.  Stir until everything is well incorporated and the spinach is wilted.  
3. Add the concoction to the blender, adding a combination of milk, heavy cream, and/or beaten yogurt to help blend.  Puree it till it smooth and creamy.  Put the blended stuff back on the heat.
4. Optional: Lightly fry cubes of paneer in ghee.  Otherwise, just dice up the paneer.  Add the paneer to the pot and stir it in.
5. Let it simmer as you stir. Taste for salt and add if needed. The jhol should be thick.
6. Serve with rice.