Palak Paneer Curry

Ingredients

• 5 cups fresh spinach
• 4 tablespoons canola oil, divided
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 1 green chile pepper, chopped
• 3 cloves garlic, minced
• 1 ( ginger, minced
• 2 tomatoes, diced
• ½ cup water, or as needed
• 1 teaspoon coriander powder (or ground coriander)
• 1 teaspoon cumin powder (or ground cumin)
• ½ teaspoon red chile powder (or chili powder)
• ¼ teaspoon turmeric powder (or ground turmeric)
• salt to taste
• 8 ounces paneer, cubed
• 4 teaspoons heavy cream
• ½ teaspoon garam masala
• 1 pinch red pepper flakes

Instructions

1. Bring a large saucepan of water to a boil. Add spinach; cook until wilted, about 1 minute. Meanwhile, fill a large bowl with ice and cold water. Transfer spinach to ice water to retain bright green color. Drain.
2. Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds; cook until they begin to sizzle. Add onion, green chile pepper, garlic, and ginger; cook until onion is golden, 3 to 5 minutes. Add tomatoes; cook until soft, about 2 minutes more. Cool.
3. Transfer tomato mixture to a blender; add spinach. Blend until reaches a thick, smooth paste, thinning with a few teaspoons water if needed.
4. Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add coriander, cumin, chile powder, and turmeric; cook until fragrant, about 1 minute. Add spinach paste; cook over medium-high heat for 2 minutes. Add ½ cup water; cook, 5 minutes more. Season with salt.
5. Add paneer, stir to coat, and cook 5 minutes. Add cream and garam masala; stir and cook over low heat for 2 minutes. Garnish servings with pepper flakes.