8 cups of water boil
1 fresh Spinach (1 lb)
½ a large onion or 1 small onion finely chopped
3 cloves of garlic - you can do up to 6 if you like
2 inches of shredded ginger
1 Thai chili or 1/2 serrano (optional)
14.5 oz of diced tomatoes canned
Save 2 cups of spinach water
½ a cup of milk
1 tsp of Zameen turmeric
1 tsp of red chili powder
1 tsp of garam masala
Salt 2 to 3 tsp
2 tbsp of ghee or (vegan: vegetable oil)
1 tsp of cumin seeds
1 tbsp Kasuri methi (dried fenugreek) - optional
Paneer 1.1 pounds (vegan: firm tofu)
Boil water. Once boiling, turn off the heat and submerge spinach in water for 30 seconds, no more than 1 minute.
Drain spinach from water. Save some of the water. We will use it later.
Blend spinach in a food processor. Add ¼ cups of the spinach water if having issues blending.
Heat ghee on high heat in a dutch oven or deep pot to avoid spillage.
Temper cumin seeds. Reduce heat to medium or low.
Add Tej Pata and saute onions until translucent.
Add green chilies (optional)
Add spinach mixture
Add some spinach water ½ cup at a time if the curry is sticking to the pot. Less is more here.
Add Zameen turmeric, red chili powder, and garam masala.
Cook mixture for a few minutes. It should change to a brownish-green color.
Blend the canned tomatoes and add them to the dish.
Simmer for 10 minutes on low heat.
Add milk or half and half.
Add salt and dried methi leaves (Kasuri methi). Serve with naan, roti, or rice.