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Palak Paneer (Curried Spinach)

"Indian dish that can act as an entree if you add add tofu, chicken, salmon, etc. It tastes great even when you don't have access to all of the traditional spices."

Ingredients :

1/4 cup vegetable oil
1 onion, chopped
1 tablespoon minced garlic
3 whole cloves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon cumin seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon red chile powder
1/4 teaspoon onion powder
1/4 teaspoon ground ginger
1/2 cup water
1/2 teaspoon tomato paste
2 (5 ounce) packages baby spinach
1 1/2 cups cubed paneer (Indian cheese curd)
1/4 cup heavy whipping cream

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H4M

Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.
Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.
Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.
Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.