Palak means spinach; paneer is Indian cheese.
|3||tablespoons vegetable oil|
|3/4||pound paneer, cut into cubes|
|10||ounces fresh spinach, stems removed|
|1||large onion, coarsely chopped|
|1||teaspoon cumin seeds|
|4||pods green cardamom|
|1||tablespoon ground coriander|
|1/2||cup heavy cream|
|1||teaspoon garam masala|
|1/4||teaspoon kasoori methi (dried fenugreek leaves)|
2. Rinse the spinach and set it, with the water that clings to it, in a saucepan. Cover with the lid and cook over medium heat, shaking the pan several times, for 1 to 2 minutes or until the spinach wilts. Rinse the spinach with cold water and when it is cool enough to handle, squeeze it in your hands to remove the excess liquid. Chop the spinach finely.
3. In the skillet used to cook the paneer, heat the remaining 2 tablespoons oil. Add the onion and cook over medium heat, stirring often, for 10 minutes or until it is golden brown.
4. Add the cumin seeds and cardamom. Cook 1 minute.
5. Add the coriander, salt, and paprika.
6. Stir in the cream and spinach. Heat the mixture until it is bubbling at the edges. Add the paneer, garam masala, and kasoori methi. Mix well. Serve with white rice. Adapted from Guru the Caterer