Name: Palak paneer
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 14 oz Paneer; 16 oz Fresh spinach; 1 Yellow onion; 2 Roma tomatoes; 4 cloves Garlic; 1 inches Fresh ginger; 1 Serrano pepper; 4 oz Heavy cream; 2 cups Basmati rice; 4 Naan; 1 tsp Garam masala; 1 tsp Cumin seeds; 1 tsp Ground coriander; 0.5 tsp Ground turmeric; 3 tbsp Vegetable oil; 1.5 tsp Salt

Palak paneer

Cubes of mild fresh cheese in a smooth, spiced spinach sauce. A vegetarian favorite.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

14 oz Paneer(Indian market fridge case, sometimes at Walmart near the specialty cheese. Swap: extra-firm tofu or halloumi)
16 oz Fresh spinach
1 Yellow onion
2 Roma tomatoes
4 cloves Garlic
1 inches Fresh ginger
1 Serrano pepper
4 oz Heavy cream
2 cups Basmati rice
4 Naan
1 tsp Garam masala(spice aisle at Walmart, or any Indian market. Swap: cumin plus a pinch of cinnamon)
1 tsp Cumin seeds(or 1/2 tsp ground cumin)
1 tsp Ground coriander· most people have this
0.5 tsp Ground turmeric· most people have this
3 tbsp Vegetable oil· most people have this
1.5 tsp Salt· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 40 minutes

Start the rice. Bring a large pot of water to a boil and fill a bowl with ice water.
Drop the spinach into the boiling water for 1 minute, then lift it into the ice water. This keeps its bright green color. Squeeze it out and blend it with the serrano and a splash of water until smooth.
Cut the paneer into 3/4-inch cubes. Fry them in 1 tbsp oil in a nonstick pan over medium-high heat for 4 to 5 minutes, turning, until golden on a few sides. Set aside.
In the same pan, heat the rest of the oil over medium heat. Add the cumin seeds for 20 seconds, then the finely chopped onion for 7 minutes until golden.
Add the grated garlic and ginger for 1 minute, then the coriander and turmeric. Add the chopped tomatoes and cook 5 minutes until soft.
Stir in the spinach purée and salt and simmer gently for 5 minutes. Add the cream, garam masala and the paneer and warm through for 2 minutes. Serve with rice and warm naan.

Amounts are on the list above — they change with the number of people; the steps do not.