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1
chop up spinach. chop it up well and toss it in a big pot with a little water to shrink it.cook it on med high for about 3 minutes
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2
while the spinach is shrinking, cut up your onion and put it in a bowl.
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3
dump your spinach into a collander in the sink after it shrinks down and let it be.
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4
steam two tomatoes on high until the skin cracks (blanched) should take about 5-7 minutes
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5
while the tomatoes are blanching, seed and chop up your chile and chop up your ginger. cut em up really small. this is a cheat for mincing!
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6
put the ginger and chiles chopped up into a bowl together and set it near the spinach.
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7
pour paprika, cumin, turmeric, coriander and garam masala into a bowl together and have it handy.
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8
Tomatoes should be blanched by now so peel off the skin and chop them into about four pieces each.
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9
Get a big pan and heat some (apx 2 tbs) oil on high. when it's hot add your onion and cook for about two minutes.
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10
dump in you ginger/ chile mix and stir up. Savor that aroma and turn heat down to medium immediately.
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11
add your spices and stir it up. keep stirring until your onions are evenly coated with spices.Stir it around for about two or three minutes.
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12
Add your spinach to the pot and stir it all together.
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13
add your tomatoes. stir it up.
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14
I know it doesn't look like much right now, but it will be great, I promise!
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15
Give it about 5 minutes keeping it on med- med high.
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16
take this time to chop up your paneer cheese (which I get from whole foods) but can be made from scratch if need be. I cut my paneer into small cubes.
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17
Check on your pan -- add a little water if you need to and turn heat down to med low.
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18
give your mixture a good stir and add paneer cheese.
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19
let it simmer on med low for about 10-15 mins -- make sure your mixture doesn't stick by adding a little more water if you need to. Sometimes I need to, sometimes I don't- go figure!
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20
add your cream/ milk and let it simmer for 10 more mins on low.
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21
ENJOY! serve with rice or naan.
