Palak Paneer is a pretty simple, flavorful curry. I went pretty light on the spices to avoid discoloration of the curry. There are a couple options of how to cook the spinach. It can be blanched, but it can lead to a more watery curry, and I prefer palak paneer to be relatively thick in consistency.

• 300g Spinach
• 1 Onion, chopped
• 1 Tomato , chopped
• 300g Paneer cheese, cut into bit sized cubes
• 1-2 tsp garlic-ginger paste
• 2 tsp garam masala
• 1 tsp turmeric
• 1-2 green chilies, deseeded
• ~50ml cream
• salt

1. Fry spinach and chilies in batches. Using an immersion mixer blend spinach, chilies and cream together into a rough texture.
2. Sautee onions until translucent. Add garlic-ginger paste, spices and tomato and fry until tomato starts to lose its texture.
3. Mix blended spinach with onion mixture. If it seems too dry, you can add either cream or water to loosen up the consistency.
4. Add paneer cheese to the curry and allow cheese to warm up for a couple minutes. Best served with rice and naan bread.