Authentic Indian Spinach and Cheese Curry

• 1 bunch Spinach
• 1/2 block Paneer cheese (or firm tofu)
• 1 medium Onion
• 1 medium Tomato
• 3 clove Garlic
• 1 the same amount as the garlic Ginger
• 20 grams Regular cheese
• 1 Katakuriko
• 1 dessertspoon Cumin seeds
• 2 dessertspoons Coriander powder
• 1/2 tsp Turmeric

1. Liquefy the spinach in a mixer and remove.
2. Next liquefy the onion, garlic and ginger in the same mixer and remove.
3. Last, liquefy the tomato in the same mixer.
4. Add some water when necessary.
5. Heat 20 g of butter in a frying pan and add the cumin seeds.
6. Fry for a minute until fragrant.
7. Add the onion, garlic and ginger juice and fry over low heat for about 10 minutes.
8. Add the tomato juice to 2 and fry for a further 10 minutes.
9. After the mixture has combined into a paste, add the coriander seeds and turmeric.
10. Fry for 2 to 3 minutes, stirring constantly.
11. Add the spinach juice to Step 3 and stir well.
12. Simmer slowly over low heat.
13. Add some water if necessary.
14. Coat the cubed paneer with katakuriko and deep-fry them in hot oil until golden brown.
15. You can use firm tofu if you can't obtain paneer.
16. Add Step 5 to Step 4 and simmer further.
17. Stir in about 20 g of regular cheese and melt to give a mild flavour to the sauce.
18. After the sauce has reduced and thickened, check the taste and add more salt if necessary.
19. It's done!

spinach, paneer cheese, onion, tomato, clove garlic, same amount, regular cheese, katakuriko, cumin seeds, dessertspoons coriander powder, turmeric

Taken from cookpad.com/us/recipes/167827-authentic-indian-spinach-and-cheese-curry (may not work)