Saag Paneer

3 lbs spinach, divided
2 T oil
1 t cumin seeds
1 t chili powder
1 t garlic, chopped
1 t ginger, chopped
1 large onion, diced finely
2 t chickpea flour (besam)
1 pound baby spinach
1 t salt
1 lb paneer cubes
1 C cream (vegans may substitute unsweetened soymilk)

Clean the spinach well and trim the stems. Boil some water in a saucepan and blanch 2 lbs of spinach until soft. Drain well, then chop it in a food processor. Using a knife, coarsely chop the rest of the spinach and set aside.

Heat the oil in a pan and add the cumin. Put the lid on and shake the pan until the cumin stops jumping around. Remove the lid and add the garlic, onion, and ginger. Saute until onion begins to brown.

Slowly stir in the chickpea flour. Mix well, then fry for a couple of minutes. Now add the cooked spinach, raw spinach, salt, chili powder and paneer. Cover the pan and let simmer for 10 minutes on low heat. Remove lid and stir in the cream or soymilk. Serve hot over basmati rice.


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