Palak Paneer (Spinach Curry)

• 2 tablespoons vegetable oil, divided
• 2 cups chopped fresh spinach
• 1 teaspoon ground cumin
• 3/4 cup chopped onion
• 2 green chile peppers, chopped
• 2 teaspoons chopped garlic
• 2 tomatoes, chopped
• 1/2 cup water
• 2 teaspoons ground coriander
• 1 teaspoon ground red chiles
• 2 tablespoons salt
• 8 ounces paneer, cubed

1. Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
2. Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
3. Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.

vegetable oil, fresh spinach, ground cumin, onion, green chile peppers, garlic, tomatoes, water, ground coriander, ground red chiles, salt, paneer

Taken from www.allrecipes.com/recipe/221828/palak-paneer-spinach-curry/ (may not work)