Palak Paneer

• 1 lbpaneer, cubed
• 1 lbspinach, blanched
• 1 onion, minced
• 2 tspcumin
• 0.25 cupcream

Instructions

1. 1

   Brown the paneer in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook spinach and onion in the same pot until softened and fragrant.

3. 3

   Return the paneer, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Palak Paneer taste finished.