Palak Paneer

Ingredients:

Peanut Oil
1 medium Onion finely chopped
2 cloves of Garlic minced
1 large Beefsteak Tomato chopped and de-seeded (OPTIONAL)
2 or 3 large mild green Anaheim Chiles cut open and seeds cleaned out
10 to 16 ounces of Fresh Spinach (Pluck and discard the stems if you are so inclined)
1 pound of Paneer chopped into small cubes
1 tablespoon of salt
have a 1/2 cup of water ready in case mixture reduces too much

Spices: Freshly ground Garam Masala mix

2 teaspoons Coriander seeds
1/2 teaspoon Cumin seeds
2 teaspoons Fenugreek seeds
1/2 teaspoon White Peppercorns
6 Allspice seeds
8 whole Cloves
1 Star Anise cluster
seeds from 3 green cardamom pods
1/2 teaspoon fennel seeds
1 dried bay leave
1 dried small hot Red Chile
1 dried large mild Red New Mexico Chile
2 inch piece cinnamon stick
1/2 teaspoon black caraway seeds

Finishing Ingredients:

3 teaspoons dry Ginger powder
1/2 teaspoon fresh grated nutmeg
3/4 cup of Heavy Cream

Preparation:

Blanch the Spinach in boiling water and then cool quickly in ice water.

Drain the spinach and squeeze excess water out of it.

Place Spinach in a food processor.

Remove seeds from the mild Green Chile Peppers. Place the Chiles in the food processor.

Puree the Spinach and Peppers and set aside.

Cover bottom of pan with Peanut Oil and bring up to frying heat.

Add the Onions and fry until they begin to turn golden.

Add the Garlic and continue frying until raw aroma fades.

Add the chopped Tomatoes and Salt and continue frying until Tomatoes are mushy and the contents of the pan are blended into thickened mixture.

As you continue, consider adding the standby water if the mixture reduces to much, but do not do so unless you have too.

Lower the heat. Add the Garam Masala and mix thoroughly

Add the Paneer and mix well.

Add the Spinach and Pepper puree. Mix well and bring mixture back up to a simmering heat. Stir frequently, and do not over cook.

Add the Cream and finishing ingredients and mix well.