Palak Paneer

• 3 large bunches fresh spinach, stemmed
• 1 3/4 teaspoons table salt
• 4 green chiles, stemmed and chopped
• 1/4 cup (50 ml) vegetable oil
• 3/4 teaspoon cumin seeds
• 12 to 14 cloves garlic, chopped
• 10 ounces (300 grams) paneer, cut into 1-inch (2 1/2-cm) cubes
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1/3 cup(60 ml) heavy cream

1. Wash the spinach thoroughly under running water.
2. Drain well in a colander.
3. Place a nonstick saucepan over medium heat, add 10 cups (2 liters) water and 1 teaspoon of the salt, and bring to a boil.
4. Add the spinach and blanch in the salted boiling water for 2 minutes.
5. Refresh under running water.
6. Drain well in a colander.
7. Transfer to a food processor, add the chiles, and process to a fine paste.
8. Place a nonstick saute pan over medium heat and add the oil.
9. When small bubbles appear at the bottom of the pan, add the cumin.
10. When it begins to change color, add the garlic and saute for 30 seconds.
11. Add the spinach puree and stir.
12. Add 1/2 cup (100 ml) water.
13. Bring to a boil, then add the paneer and stir gently.
14. Add the remaining salt and the lemon juice, and stir gently.
15. Add the cream and remove from the heat.
16. Taste and add more salt if needed.
17. Serve hot.

fresh spinach, salt, green chiles, vegetable oil, cumin seeds, garlic, paneer, freshly squeezed lemon juice, heavy cream

Taken from www.cookstr.com/recipes/palak-paneer (may not work)