Palak Paneer

Ingredients:

4 bunches spinach
1 onion, chopped
2 cloves garlic
1 teaspoon ginger
1 teaspoon chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin
1 bay leaf
1/2 teaspoon turmeric
1/4 cup fenugreek
1 serrano chili, seeded
1 teaspoon garam masala
2 teaspoons coconut oil
2 tomatoes, finely chopped
1 cup half and half
yogurt
10 ounces paneer, cut into cubes
salt, to taste
lemon wedges

Blanch the spinach for 1 minute and place on ice. Drain the spinach and add to a food processor with ginger, garlic, and serrano pepper. Puree the mixture and set aside.

Heat the oil and add cumin and bay leaf. Add the onions and cook until golden, then add tomatoes. When the tomato softens, stir in turmeric, chili powder, and coriander and cook until aromatic.

Reduce heat and stir in fenugreek, spinach, and garam masala. Remove bay leaf.

Add paneer, half and half, and enough yogurt to reach desired thickness.

Serve with naan or basmati rice and lemon wedges