Palak Paneer

3 cups chopped cooked spinach, drained
20 oz panner cubes
2 tbls oil + 1 tsp ghee
1/2 tsp tumeric powder
1 tsp flour
3/4 cups milk or cream
1 tsp salt
1/2 cup hot milk
2 tbls tomato paste

Wet masala
1 small onion pureed
2 tsp ginger-garlic paste
5 dried chilis

Dry masala
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp garam masala

Cook spinach with a little salt and 1 tbls water over low flame until wilted. Cool, puree and reserve.

Toss the paneer cubes with the flour, shallow fry in 1 tbls oil and 1 tbls ghee until golden. Soak the paneer in the 1/2 cup hot milk to which 1/2 tsp tumeric has been added. Reserve.

Heat the remaining oil and add the pureed onion. Fry on high flame, stirring briskly til some of the moisture evaporates and the puree colors. Add the pureed tomatoes and ginger-garlic paste. Fry on high until the sauce become thick (5 minutes). Add the dry masalas and simmer a few minuted.

Add the pureed spinach and 3/4 cup milk and simmer on low heat for 5 minutes. Add paneer and its milk, plus salt to taste. Simmer until sauce thickens. Add cornstarch if necessary.