Palak Paneer Curry

• 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 (1/2 inch) piece ginger, minced
• 2 tomatoes, diced
• 1/2 cup water, or as needed
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon red chile powder
• 1/4 teaspoon turmeric powder
• salt to taste
• 8 ounces paneer, cubed
• 1/2 teaspoon garam masala
• 4 teaspoons heavy cream
• 1 pinch red chile flakes

1. Bring a saucepan of water to a boil. Add spinach and cook for 1 minute. Transfer to a bowl of ice water to keep spinach bright green.
2. Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds to hot oil so they sizzle. Add onion, chile, garlic, and ginger. Cook until onion is golden brown, 3 to 5 minutes. Add tomatoes and cook until soft, about 2 minutes more. Remove from heat and allow mixture to cool.
3. Transfer tomato mixture to a blender; add blanched spinach. Blend to a thick, smooth paste; thin with a few teaspoons water if needed.
4. Heat remaining oil in the skillet over medium heat. Add coriander, cumin, chile powder, and turmeric. Fry until fragrant, about 1 minute. Add spinach paste and cook over medium-high heat for 2 minutes. Add water and cook for 5 minutes more. Season gravy with salt.
5. Add paneer to the gravy and mix well to coat. Cook 5 minutes more. Add garam masala and cream. Stir and cook over low heat for 2 minutes. Garnish with chile flakes.

fresh spinach, canola oil, cumin seeds, onion, green chile pepper, garlic, ginger, tomatoes, water, coriander powder, cumin powder, red chile powder, turmeric powder, salt, paneer, garam masala, heavy cream, red chile flakes

Taken from www.allrecipes.com/recipe/267698/palak-paneer-curry/ (may not work)