Palak Paneer

Ingredients:

4 huge handfuls of fresh spinach (as we used in class)
whole milk, (About ¼ cup)
2 large onion
6 garlic cloves
Ghee
Olive oil
1 tsp. crushed coriander
1/2 tsp. white pepper (even that is strong)
Dash each of ground cumin, garam masala
1 tsp. grated fresh ginger
About 200g queso fresco or queso tierno

In a food processor, puree the onion, ginger and garlic. Heat in a non-stick saucepan the onion mixture with about 2 TBSP. of ghee and 3-4 TBSP. of olive oil. Cook the mixture until soft, then add all the spices. Cook for about 10 minutes, to develop the flavors, over medium-low heat. Add the fresh spinach and cook until just wilted. Place the spinach and onion mixture in a blender and blend with a little whole milk, until you have a thick puree consistency, as demonstrated in class. Slice the fresh cheese into cubes. Pour the spinach puree into the pan, and heat through with the cheese cubes a few more minutes. Taste to adjust seasonings, and when ready to serve, heat a few Tortillas La Malinche for dipping into the Palak Paneer. Eat immediately.

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