Palak Paneer

• 5-6  cups fresh finely chopped spinach, or 10 oz. frozen
• 1/3 lb. paneer, chopped into 1/4 or 1/2 inch cubes
• 2 medium tomatoes, pureed
• 3/4 -1 c. onion (more or less depending of how much you like it)
• 1 T oil or ghee
• 1 1/2 tsp ginger-garlic paste
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp cumin
• Pinch asafoetida
• 1/2 salt
• 2 T wheat flour
• 1/3 c. cream or 3/4 -1 c. milk (or a combination there of)
• 1-2 oz cream cheese, cut into bits
• 1/8 - 1/4 cup sour cream or yogurt

If using frozen spinach thaw and blend until creamy but not pasty. Blend tomatoes; add ginger-garlic paste and all the spices; set aside. Mix flour and dairy. Melt ghee and cook onions until light gold. Add tomato spice mix and cook off excess liquid. Add spinach, stir, and cook with top on for about 10 minutes or until thoroughly wilted. Add cream mixture and stir. Cook a few minutes until thick. Add chopped paneer and fold into spinach mixture and simmer for 2-3 minutes. Serve over rice if desired.