Palaak Paneer

1: Heat 1T of oil in a saute pan and add the chiles and spinach for 4-5 minutes over medium heat until the leaves are wilted.

2: Let the spinach cool, then add to a food processor and pulse with the cashews/almonds until combined.

3: Back in the saute pan, add 1.5T of oil and fry the cinnamon, cardamom, cumin, and clove until it begins to sizzle and become fragrant.

4: Then add the onions until they become transparent.

5: Next, add the ginger and garlic until the raw smell goes away (about 1 minute).

6: Then add the tomatoes until they break down and become jammy.

7: Add methi and garam masala, then sauté until it becomes fragrant (about 2 minutes).

8: Lower the heat to low and then add the spinach, cooking until it begins to bubble (about 2-3 minutes).

9: If using cream, stir it in for 1 minute then turn off the heat.