Saag sans Paneer

0.20 tsp Cinnamon, ground
0.75 tsp Cumin seed
0.25 tsp Pepper, red or cayenne
0.50 tsp Salt
1 tbsp Lemon juice
3 cloves Garlic
1 tsp Ginger Root
0.50 cup, chopped Onions, raw
0.20 tbsp Ground tumeric
2 cup corriander fresh
6 cup Spinach, fresh
2 tbsp Butter, salted
.5 cup Tomatoes, red, ripe, canned, wedges in tomato juice
.5 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream

In large pot of boiling salted water, blanch spinach just until wilted; drain, chill under cold water and drain again. In food processor, purée spinach with 1/4 cup (50 mL) water; set aside.

In large deep skillet, heat oil over medium-high heat; cook cumin seeds until slightly darkened, about 10 seconds. Add onion and butter; cook until onion is golden, about 8 minutes.

Reduce heat to medium; stir in garlic and ginger and cook for 1 minute. Stir in fresh coriander, hot pepper, salt, ground coriander, turmeric and cinnamon; cook, stirring, until very fragrant, about 30 seconds. Add tomatoes and cook, stirring, until tomatoes break down, about 3 minutes.

Stir in puréed spinach; cover and cook, stirring occasionally and adding 1 to 2 tbsp (15 to 25 mL) water if mixture is no longer saucy, until steaming hot, about 3 minutes.

Stir in cream, lemon juice and garam masala; bring to simmer. Reduce heat to low; add paneer. Cover and cook until heated through, about 2 minutes.

Makes 6 - 1/2 cup servings