Creamed Spinach And Beet Greens With Almonds And Indian Cheese

• 1/2 cup hot water
• 15 whole almonds
• 1 tablespoon olive oil
• 1 teaspoon butter or ghee(clarified butter)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1 onion, chopped
• 1 tablespoon freshly grated ginger
• 3 tomatoes, chopped
• 4 cups chopped fresh spinach
• 1 cup chopped beet greens
• 1 teaspoon salt
• 1 teaspoon red chili powder
• 3/4 cup cubed paneer or extra-firm tofu
• 1 lime
• 2 tablespoons chopped cilantro
• 1 teaspoon garam masala powder (optional)

1. . Place the almonds in the water and set aside for about 10 minutes. This step can be skipped if you use pre-blanched almonds.
2. Heat the oil and add in the cumin and coriander powders and cook for a few seconds. Add in the ginger and onion and saute for 2-3 minutes until the onion is tranluscent.
3. Add in the spinach, beet green and tomatoes and mix well. Turn the heat to low and cover the pot and let the greens wilt. This process takes about 5 minutes.
4. In the meantime, peel the almonds.
5. Turn off the heat, you should have the spinach and beet greens wilted, with some water released from both the spinach and the tomatoes. Stir in the salt and red chili powder and let the mixture cool just a little.
6. Place the spinach and the almonds into the blender and blend for 2-3 minutes until the spinach is very smooth.
7. Place this mixture back into the pot and stir in the paneer or tofu and cook through. Cut the lime and squeeze the juice over the spinach mixture.
8. Stir in the cilantro and the garam masala (if using).

water, almonds, olive oil, butter, cumin powder, coriander powder, onion, ginger, tomatoes, fresh spinach, beet greens, salt, red chili powder, paneer, lime, cilantro, garam masala

Taken from food52.com/recipes/579-creamed-spinach-and-beet-greens-with-almonds-and-indian-cheese (may not work)