Sharing my version of the Palak Paneer (Indian cottage cheese cooked in spinach purée). I’m using cream to cook the spinach so I have a thicker creamier version. Reminds me of creamed spinach but a spiced version.

Ingredients: 

• 1 medium red onion, sliced thin

• 2 cloves garlic, sliced thin

• 5-6 cubes frozen spinach OR if using fresh spinach, use about 2 cups

• 1 tsp turmeric powder

• 1 tsp garam masala

• 1 tsp chilli flakes

• 2 tsp curry powder

• 1/3 cup cooking cream / coconut cream

• 100g paneer, cubed (I’m using the spiced version but you can use the plain one too)

• 2-3 tbsp coconut oil

• Water (when processing the spinach and thinning out the curry)

Method:
1. Start by thawing your spinach (if using frozen ones).
2. In a pan, add coconut oil, then sauté the onions, garlic and thawed spinach with turmeric powder. 

3. Once the spinach is partially cooked, turn heat off and transfer the cooled sautéed mixture into your food processor. Blend till smooth using 1-2 tbsp of water.
4. Return puréed spinach to the pan, turn heat on. Add your garam masala, chilli flakes, a pinch of salt, curry powder (Note: in the reel, I’m adding it later because sis forgot to add it earlier) and add your cream. Thin it out with some water, if needed. 

5. Let it simmer for a few minutes before adding your paneer. Cook for another 2-3 more minutes (adding a bit of water if it gets too thick, season to taste).