Palak Paneer

• 1 teaspoon of crushed chilli
• 10 cashews
• 120 grams of spinach
• ¼ cup of water (for spinach)
• 1 tablespoon of butter
• 1 tablespoon of oil
• ¼ teaspoon of cumin seeds
• 1 onion
• ¼ teaspoon of cinnamon
• 1 teaspoon of crushed garlic
• 1 teaspoon of crushed ginger
• 150 grams of paneer
• 2 tomatoes (small)
• ½ teaspoon of salt
• ½ teaspoon of garam masala
• ¾ cup of water (for curry)

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Saute crushed chilli, cashews, and spinach until the spinach is wilted. Set this aside, and once cool, add water and blend until smooth.

Heat butter, oil, and cumin seeds in a pan. Dice onion. Once the cumin seeds are sizzling, saute the onion until brown, and mix in cinnamon, crushed garlic, and crushed ginger.

Cut paneer into cubes, and cook in a pot of boiling water until soft.

Prepare tomatoes by deseeding and dicing. Add tomatoes to pan along with salt and garam masala, and saute until the tomatoes are mushy.

Add water to pan and cook until onions are soft. Mix in pureed spinach and add paneer.