1 lb spinach, washed
2 small tomatoes, chopped
3 cups paneer (or firm tofu), cubed
4 Tbsp oil (canola/vegetable)
2 Tbsp butter
1 medium onion, finely chopped
1 Tbsp ginger, grated
4 cloves garlic, finely minced
1 tsp red chili powder
½ tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 Tbsp garam masala
1 cup water
Salt to taste
1 cup heavy cream
Naan or pita
Grated mozzarella cheese
Add spinach to a large pot of rapidly boiling water. Cook for 30 seconds, then drain. When slightly cooled, squeeze as much water out of the spinach as you can.
In a blender/food processor, puree the tomatoes. Add spinach, and pulse so that the spinach remains slightly coarse.
In a large frying pan, heat 2 tablespoons of oil on medium-high heat, and fry paneer until golden brown on all sides. Remove from pan, and set aside.
In the same pan, heat remaining oil and butter. Add onions, garlic and ginger. Cook until soft and brown. Add chili powder, cumin, coriander, turmeric and garam masala to the pan. Stir, while cooking, for about 15–20 seconds until fragrant.
Add tomato/spinach mixture, water, and salt to taste. Cook for 15–20 minutes on medium heat, stirring occasionally. The mixture will thicken, and the spinach will transform from a bright green to a greenish-brown color.
Stir in heavy cream, then add paneer. Cook for about 1 minute to warm the paneer through.
Top mini naan/pitas with palak paneer and lots of grated mozzarella cheese.
Bake at 400ºF for 8–10 minutes, until naan is toasty and cheese has melted. Enjoy!