Saag Paneer

Ingredients:

4 c. Spinach**
1-2 Chopped Green Chilis
8-10 Cashew Nuts
2 whole Cardamoms
1 inch Cinnamon
2 whole Cloves
1/8 tsp Cumin Seeds
Onion
Ginger Garlic Paste
1/2 c. Tomatoes, chopped
1/2 tsp Garam Masala
1/2 tsp Fenugreek (Kasuri Methi)
5-6 ounces Paneer, cubed
Cream, optional

** Feel free to use a mix of spinach and other greens like mustard greens, radish greens, and fenugreek leaves.

Clean the spinach and greens thoroughly. Only keep the freshest and tender leaves & stems. Large stems should be discarded. The secret to good Indian dishes is attention to detail and fresh ingredients.
Add oil and chilis to pan. Over medium heat, sauté and add spinach & nuts. Sauté just until wilted - about 2-3 minutes.
Cool completely and blend to a smooth puree. You may need to add 1/4 c. water to get a smooth texture. Reserve for later
In the same pan used to saute the spinach, add 1 Tbsp. butter and 1/2 Tbsp. oil. Toast the whole spices (cardamom, cinnamon, cloves, cumin seeds).
Add 3/4 c. fine chopped onions cook until golden. Add 3/4 tsp ginger garlic paste and sauté for 1 minute until aromatic.
Add tomatoes and cook until soft. Add garam masala. Sauté for 2-3 minutes.
Add 3/4 c. water and cook on medium heat until onions are soft and mixture has slightly thickened. Add 1/2 tsp fenugreek.
Finally, when the mixture is slightly thickened, turn the heat down and add the spinach mixture. Cook just until bubbly, about 2 minutes but don’t over cook. Taste and adjust salt.
Add cubed paneer and coat. If wanting to use cream, add it in now.
Enjoy!