Take your leafy greens to new heights with this traditional Indian spinach and cheese curry dish.
Courtesy of Suganya Hariharan, relishthebite.com, Montreal
Heat 1 tbsp oil in a large skillet over medium heat. Add cinnamon, cardamom, bay leaf and cumin seeds and sauté briefly, until slightly golden in colour. Add onion, chillies, garlic and ginger; sauté until soft.
Add the tomatoes, chilli powder, salt and turmeric powder to skillet; sauté 5 to 7 minutes, or until well mixed and soft. Add spinach and cilantro and sauté for 3 to 5 minutes, or until wilted.
Remove bay leaf. Transfer the spinach mixture to a blender and pulse it few times until smooth but not puréed, being careful of hot splashes.
Return spinach mixture to skillet; add remaining 1 tbsp (15 mL) oil, crushed kasuri methi leaves, garam masala and chilli powder and cook over medium heat. Stir in cream, adding water, if mixture seems too thick.
Add paneer to skillet and simmer, covered, for 5 to 6 minutes or until the paneer has absorbed the curry flavours.
Remove from heat.
For extra flavour, try frying paneer lightly in butter before adding to the curry.
Garnish with coriander leaves, cream and garam masala.