We like this version.

   Palak Paneer

   1 pound fresh spinach leaves OR frozen chopped spinach, thawed

   1 chopped onion (2 cups)

   1/8 teaspoon ground cloves
   1/4 teaspoon ground cardamom
   1/4 teaspoon cinnamon
   1.5 teaspoons ground cumin
   1.5 teaspoons ground coriander
   1 bay leaf
   1/2 cube ginger
   1 cube garlic, chopped (1 large "ice cube")
   1.5 teaspoons turmeric
   3 oz. tomato paste
   some coconut milk
   12 ounces paneer (or queso fresco)
   1 tablespoon fenugreek leaves

   The following are optional; we don't use as a rule:
	3/4 teaspoon red chili powder
	2-3 green chilies, chopped

   FRESH SPINACH METHOD
   Boil the spinach for 1 to 2 minutes uncovered.
   Puree the cooked spinach in a blender (add spinach liquid or oil and/or water as needed).

   FROZEN SPINACH METHOD

   Cut frozen block of spinach into "flakes" to thaw more quickly. Thaw spinach in colander until it just begins to drip. Add 1/4 of the lightly frozen spinach in food processor bowl and process until the volume is reduced. Keep adding and processing spinach by quarters. That way the processor bowl never overflows, and you don't have to add water. Add a little oil and however much water it needs to really become smooth

   Put oil/ghee in a pot along with spices, bay leaf, & onion. Add a little salt and saute until the onions are beginning to brown. (The salt helps the onion cook faster.) If the mixture begins sticking to the bottom of the pot, add a little water.

   Add ginger, garlic, turmeric, & tomato, simmer over medium heat.

   Add fenugreek leaves (rub the fenugreek leaves between your palms). If you want, add a pinch of nutmeg.

   Add the spinach and simmer until you see traces of oil floating on top.

   Add some coconut milk and the cut up cheese and cook until warm. Don't use too much coconut milk and don't melt the cheese.