Palak paneer
(this is made in India)

Ingredients:
frozen or fresh spinach — 250 g
Adyghe cheese — 200 g
large onion — 1 pc.
garlic — 5 cloves
of tomato — 1 pc.
fresh red chili pepper — 2 pcs.
fresh ginger root — 20 g
cumin, seeds — 1/2 tsp
ground turmeric — 1/2 tsp
ground red chilli pepper — 1/2 tsp
ground cumin — 1/2 tsp
ground coriander — 1/2 tsp
garam masala — 1/2 tsp
melted butter — 3 tablespoons
heavy cream (for serving) — 2 tablespoons
salt — to taste

Preparation:
Heat 1 tablespoon of melted butter in a frying pan and fry the spinach for 3-5 minutes. 

Heat 1 tablespoon of melted butter in a frying pan, add chopped chili pepper, cumin seeds, chopped ginger, garlic and fry for 2 minutes. 

Add the chopped onion and cook over medium heat for 2-3 minutes. 
Add chopped tomatoes, turmeric, ground chili pepper, ground cumin, coriander and cook them over medium heat for 2-3 minutes, until they become soft. 

Whisk spinach and fried vegetables with spices in a blender until smooth. Add 100 ml of boiled water. 

Heat 1 tablespoon of melted butter in a frying pan and add spinach and vegetables. The mixture should have the consistency of thin sour cream; if necessary, add water. Cover the pan and simmer for 2-3 minutes over medium heat. 

Add cream and Adyghe cheese, diced (leave some cheese for serving). Add ground garam masala spices, salt to taste and stir, simmer for 2 minutes on low heat. 

Garnish with fresh cream and grated Adyghe cheese.
Palak paneer is served with boiled rice or chapati flatbread. 

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