1 pkg. frozen chopped spinach
1 finely chopped onion
1 t. cumin seed
1 minced garlic clove
1 t. chili powder
1 t. salt
1 tomato, seeded and finely chopped
About 12 pieces of paneer [I use more, I love it so!]
2 T butter or ghee
Thaw spinach. Squeeze out all the water and put into blender. Pulse
blender until nearly all of spinach has become a paste. Keep aside.
Fry onion in butter until golden and add cumin seeds, minced garlic,
chili powder and salt. Stir and fry another minute.
Add pureed spinach and chopped, seeded tomatoes. Stir well to mix
and simmer on low heat 20 minutes. Add paneer pieces and cook
another 5 minutes.
[Sparky’s own note: I like to fry the paneer first in a little ghee
and set aside. Frying gives the cheese a nice, golden coat and
helps it stay firm when added to the spinach mixture.]