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Palak Paneer


Ingredients
1 lb baby spinach, washed at least three times to remove the grit
1 medium onion, peeled and diced
1 medium tomato, diced
1/2 t black cumin seeds
1/2 t fennel pollen
1/2 t ground turmeric
freshly ground salt
freshly ground pepper
lemon juice from 1 lemon

Procedure
In a large saucepan, add a splash of oil and toast the cumin seeds and fennel pollen. Once they are aromatic, add the onion and cook till translucent. Stir in the tomato and cook until softened and beginning to break down. Season with turmeric.

Add the triple-washed spinach to the pan. One pound look like a lot, but it shrinks as it wilts.


Remember not to overcook the spinach as it will go from that gorgeous bright green to a murky olive if cooked too long.


Squeeze in the juice from the lemon and if you have an immersion hand blender, use that. I don't have one, so I use a traditional blender to puree the spinach mixture.


Cube the paneer. You can pan-fry them but I prefer to use them fresh. Add the paneer cubes to the spinach puree.


Season to taste with salt and pepper. Serve over rice and alongside some naan.

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