Kale-Spinach Paneer

Heat large pot of water until boiling. Blanch spinach and kale for 5 minutes then drain.

Heat 2 tablespoons oil in large skillet to medium-high heat. Add paneer cubes and fry until mostly golden brown. Remove from skillet and transfer to a paper towel.

Heat remaining 2 tablespoons oil in the same skillet and add cumin seeds cooking for 30 seconds. Add diced onions, serrano pepper, and minced ginger and sauté for about 3–5 minutes (or until onions are translucent).

Add in garlic powder, coriander, red chili powder, turmeric, garam masala, fenugreek leaves, and tomato sauce then mix until combined.

Transfer drained kale/spinach mixture and the onion/spice mixture to a blender. Add coconut milk and pulse until smooth (or desired consistency is reached).

Transfer into skillet, fold in paneer, cover, and cook on medium heat for an additional 5 minutes. Serve with basmati rice and enjoy!