Spinach and Paneer Indian Curry

• 2 bunches Spinach
• 1 to your preference Paneer (Indian cheese)
• 1/2 head Onion
• 2 Green Chili
• 4 clove Garlic
• 1 tbsp Ginger
• 1/2 small Tomato
• 2 tbsp Cilantro
• 1 1/2 tsp Turmeric
• 1 tsp Cumin
• 2 tsp Coriander
• 1 to preference Garam masala
• 1 to preference Red chili
• 1 to preference Black pepper
• 1 tsp Cumin Seeds
• 2 Red chili pepper
• 1 Cinnamon sticks
• 1 Cardamon
• 5 tbsp Oil
• 1 Salt

1. Prep 1: Blanch the spinach.
2. After blanching, wash, drain, and chop with a blender or a food processor if you have one.
3. You can also cut to your preferred size with a knife.
4. Prep 2: Prepare the ingredients as shown in the photo (grind into a paste; try not to add any water).
5. You can grate the onions with a grater, or finely chop it with the rest of the ingredients.
6. Prep 3: Cut the paneer to your liking.
7. Fry the paneer until golden brown.
8. Heat the oil until very hot, add in as much whole spices as you like, and saute until golden brown.
9. Add the masala mixture you made in Step 3, and saute.
10. Once it has cooked through and has softened (saute the onions well to bring out their sweetness), mix the spices with salt and water until it becomes a paste, and add it in.
11. The curry roux is done if it has reached a thickened texture.
12. Add the spinach after the roux is finished.
13. Add the paneer after the spinach has been coated with the roux, simmer for 10-15 minutes.
14. It is done once the paneer has swelled and the flavor has soaked in.

bunches spinach, onion, green chili, clove garlic, ginger, tomato, cilantro, turmeric, cumin, coriander, garam masala, red chili, preference black pepper, cumin, red chili pepper, cinnamon, cardamon, oil, salt

Taken from cookpad.com/us/recipes/167992-spinach-and-paneer-indian-curry (may not work)