Indian Dahl with Spinach

Ingredients

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• 2 bunches spinach, roughly chopped
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• 1 bunch fenugreek leaves, roughly chopped
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• 3 tablespoons canola oil, divided
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• ½ pound paneer, cubed
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• 1 teaspoon cumin seeds
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• 1 onion, thinly sliced
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• 3 cloves garlic, minced
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• 1 teaspoon grated fresh ginger
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• 1 tomato, diced
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• 2 teaspoons garam masala
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• ½ teaspoon ground turmeric
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• ½ teaspoon cayenne pepper
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• ½ cup heavy whipping cream
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• salt to taste
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Bring a large saucepan of water to a boil; add spinach and fenugreek and cook until wilted, about 3 minutes. Drain well.
3. 3
   Transfer to a food processor and blend until finely chopped, about 5 pulses.
4. 4
   Heat 1 tablespoon canola oil in a large skillet over medium heat; add paneer cubes and fry until browned on all sides, about 5 minutes. Transfer paneer onto a plate.
5. 5
   Heat remaining 2 tablespoons canola oil in the same skillet over medium heat; add cumin seeds and fry until lightly toasted and aromatic, about 3 minutes.
6. 6
   Add onion; cook and stir until softened, 4 to 5 minutes. Add garlic and ginger and stir to coat.
7. 7
   Stir in tomato, garam masala, turmeric, and cayenne pepper; cook until tomato breaks down, stirring often, about 10 minutes.
8. 8
   Stir in pureed spinach mixture, paneer cubes, and cream; add salt to taste.
9. 9
   Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.