Indian
2 T ghee (or vegetalbe oil)
1 tsp cumin seed
1 medium onion, thinly sliced
1 T ginger root, finely chopped
1 lb spinach leaves (or kale or other leafy green) washed and coarsely chopped
1/2 cup tomato, finely chopped
1 tsp sambhar masaala
1 tsp garam masaala
1 tsp salt
1/2 tsp cayenne
1/4 c heavy cream
1 cup paneer, cubed and fried (or not)
1. In a 2-quart saucepan, heat the ghee over medium high heat. Add the cumin seed and sizzle for 10 to 15 seconds.
2. Add the onion and ginger root and stir-fry for about 5 minutes until dark brown. Stir in the greens, a handful at a time, and cook until wilted. Mix in the tomato and spices. With a hand blender, blend until you like the consistency.
3. Add the cream. Cook over low heat, uncovered, stirring occasionally, for about 5 minutes to blend the flavors.
4. Fold in the paneer and cook for about 5 minutes until the paneer warms through.
The original recipes calls for blending the greens before adding the cream, I prefer to use a hand blender, leaving more texture, and not dirtying the stand blender.