Butter Paneer With Spinach

  

 Ingredients

4 tbsp unsalted butter

1 medium onion, sliced (about 1 cup)

1 (3-inch) knob ginger, chopped (about 3 tablespoons)

1 jalapeno pepper, sliced

Kosher salt to taste

1 (28-ounce) can whole peeled tomatoes, preferably "fire roasted"

1/2 tsp cinnamon

3 tbsp honey

1/4 to 1/2 cup heavy cream, to taste

2 tbsp crushed fenugreek leaves, toasted (optional)

1 bunch spinach blanched, drained, and chopped (or 10 ounces frozen spinach, thawed and drained

1 pound paneer, store-bought or home-made diced into small cubes

1/4 cup chopped fresh coriander  leaves

 

Preparations

In a medium saucepan, melt butter over medium heat, then stir in onions, ginger, and jalapeno. Sprinkle with 1/2 teaspoon kosher salt and cook, stirring occasionally, until onions soften and just begin to take on color, 5 to 7 minutes.

Add canned tomatoes, cinnamon, and honey. Press on tomatoes with a wooden spoon to break them apart and cook uncovered, stirring occasionally, until sauce is thickened with only a little liquid poking through the tomatoes and onions, 10 to 15 minutes.

Transfer sauce to blender (or use an immersion blender) and carefully purée on high speed until very smooth, about 1 minute. Wipe saucepan clean and pour sauce through a fine mesh strainer back into pot. Add salt and cream to taste, and fenugreek if using

Stir spinach into sauce, then fold in paneer, taking care not to break up the cubes of cheese. Let spinach and paneer warm through for 5 minutes. Stir in half of cilantro, sprinkle with remaining coriander leaves, and serve.

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