Amy's Recipes

15-16 oz chopped frozen or fresh chopped spinach
1 large or 2 small onions, diced
4 cloves garlic, minced or crushed
1 T ginger, finely minced
2 jalapenos, seeds and half of veins removed, cut into 1-inch pieces
1 med tomato, cut into 1-inch pieces
1 T oil (more if needed)
1 t garam masala
1/2 t salt
1/4 t turmeric powder
1/4 t cayenne powder
1/4 t amchor powder or 1 T lemon juice
fat pinch of hing (asafoetida powder) (optional)
1/3 c heavy cream or to taste
10 oz paneer or queso fresco, cubed
1/2 T finger-crushed kasuri methi (dried fenugreek leaves)

Bring 2 quarts water to a boil in a 3 1/2 quart pan. Add spinach leaves and blanch 3 minutes if fresh and 5 minutes if frozen, then drain and place in an ice water bath to cool, then drain (up to 3/4 c water remaining is OK). Place spinach, tomato, and jalapeno in a blender. Heat the oil in a large sauté pan or 12 inch cast iron skillet. Add onion and sauté for 2 minutes, add garlic and sauté for 2 more minutes, then add ginger and sauté for 2 more minutes or until onions or tender, adding more oil if needed. Add this mix to the blender and puree to your desired smoothness. (I like to puree until the chili and tomato are obliterated but the spinach still has some texture.) Pour blended mixture into the sauté pan (or skillet). Cover the pan and cook 3 minutes over medium heat, stirring frequently. Meanwhile, mix garam masala, turmeric, cayenne, amchor and asafoetida. Then add this mix to the spinach mixture and cook 1 minute more. Mix in the cream and paneer and simmer 1 more minute. Remove from heat and add kasuri methi.

Serve with naan or rice.

Serves 6.