Saag Paneer

• 1(10-ounce) bag curly-leaf spinach, rinsed
• 3/4 pound mustard greens, stemmed and rinsed
• 3 tablespoons unsalted butter (not needed - I just use a bit of veggie spray oil)
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1 onion, chopped fine
• Salt and pepper
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 jalapeno chile, stemmed, seeded, and minced
• 1(14.5-ounce) can diced tomatoes, drained and chopped coarse
• 1/2 cup roasted cashews, chopped coarse
• 1 cup water
• 3 tablespoons chopped fresh cilantro (optional)

1. 1. Place spinach in large microwave-safe bowl, cover, and microwave until wilted, about 3 minutes. When cool enough to handle, chop enough spinach to measure 1/3 cup and set aside. Transfer remaining spinach to blender and wipe out bowl. Place mustard greens in now-empty bowl, cover, and microwave until wilted, about 4 minutes. When cool enough to handle, chop enough mustard greens to measure 1/3 cup and transfer to bowl with chopped spinach. Transfer remaining mustard greens to blender.
2. 2. Meanwhile, heat oil in 12-inch skillet over medium-high heat. Add cumin seeds, coriander, paprika, cardamom, and cinnamon and cook until fragrant, about 30 seconds. Add onion and 3/4 teaspoon salt; cook, stirring frequently, until softened, about 3 minutes. Add garlic, ginger, and jalapeno; cook, stirring frequently, until lightly browned and just beginning to stick to pan, 2 to 3 minutes. Stir in tomatoes and cook mixture until pan is dry and tomatoes are beginning to brown, 3 to 4 minutes. Remove skillet from heat.
3. 3. Transfer half of onion mixture to blender with greens. Add half of cashews and water; process until smooth, about 1 minute. Return puree to skillet.
4. 4. Return skillet to medium-high heat, stir in chopped greens and bring to simmer. Reduce heat to low, cover, and cook until flavors have blended, 5 minutes. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with remaining cashews and cilantro, and serve.

curlyleaf spinach, unsalted butter, cumin seeds, ground coriander, paprika, ground cardamom, ground cinnamon, onion, salt, garlic, ginger, chile, tomatoes, cashews, water, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/saag-paneer-51132201 (may not work)