Saag Paneer

Spices
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch cayenne pepper
Spinach
2 tablespoons vegetable oil
1 medium onion, minced
Salt
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1 1/2 teaspoons minced or grated fresh ginger
2 (10-ounce) packages frozen spinach, thawed and squeezed dry
1 large tomato, cored, seeded, and chopped fine
3 cups water
2 tablespoons unsalted butter
Ground black pepper

1 Combine the garam masala, cumin, cinnamon, and cayenne in a small bowl. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the spices and toast until fragrant, about 10 seconds. Stir in the onion and 1/2 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the spinach, tomato, and 2 cups of the water. Cover and cook until the tomatoes begin to break down, 5 to 7 minutes.

2. Transfer one-third of the spinach mixture, butter, and remaining 1 cup water to a blender and puree until smooth, 10 to 15 seconds. Return the pureed spinach to the pan and continue to simmer until the mixture is no longer watery, 5 to 7 minutes. Gently fold in the cheese cubes, season with salt and pepper to taste, and serve.

Serving Size: Makes 6, 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user ECHUCK.