Saag Paneer (Spinach and Cheeese)

So one of my families favorite foods is Indian Cuisine.  Saag Paneer is hands down one of my favorite dishes to order.  After baby number two was born eating out just doesn't happen for us...so good bye yummy Indian food dinners.  I remember trying to make this in college many, many years ago and took some time around 4 hours so I had to come up with a way to make it quick and easy.  I found a few different recipes on the internet and took bits and pieces from each one and combined them for what I think it is as close as I can get to restaurant quality.  I lucked out and found a indian grocery not to far from me that sells the Paneer cheese already to go so that saves time. 

 This recipe calls for Paneer cheese but you can use chicken or tofu instead.

INGREDIENTS
1 can of full-fat coconut milk
1 block of Paneer cheese (about 9oz) and cut into dice-sized cubes
small red onion, chopped
5-6 cloves garlic
1 TB fresh ginger, chopped
1 TB vegetable oil
1 tsp curry powder
1 tsp garam masala
1/2 tsp of ground cloves
1 tsp fennel seeds
1-4 thai green chilis, chopped (optional)
1 large tomato
2- 10oz blocks of chopped frozen spinach
fresh cilantro, chopped
salt, to taste
basmati rice and vegan naan, for serving

Place the onion, garlic and ginger into a food processor and grind into a paste. Transfer to a medium-sized pot with the vegetable oil. Allow to slightly caramelize over medium-low heat for about 10 minutes, stirring a few times to prevent overbrowning. Decrease the heat to low, then add salt and the next four spices and chilis (if using), then allow to simmer for a minute or two. 

In another pot, throw in the frozen spinach with about a cup of water. Simmer over medium-high heat until the spinach is completely heated through. Transfer the spinach to a food processor along with the whole tomato and puree until smooth, then transfer it to the pot with the onion and spices and stir well.

Allow your saag to simmer in the pot over low heat and add the Paneer cheese and can of coconut milk.  Let that simmer for about 15-20 mintues (make sure to cover or it will splatter everywhere) Garnish with the fresh cilantro.

Serve with basmati rice and naan bread.d be a perfect appetizer to go along with this dish.