Saag paneer

I found Indian paneer cheese in our tiny little neighborhood supermarket and wanted to try some Indian-inspired recipes. This amazing saag paneer modified slightly from ATK was one of the recipes I prepared. With the specified amount of mustard greens the dish was too tart for my taste, so I cut that in half. Spinach is much milder.

Ingredients
10 oz fresh baby spinach
0.5 lb mustard greens
3 tbsp butter
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
0.5 tsp cardamom
0.25 tsp cinnamon
1 onion
3 garlic cloves
1 tbsp grated ginger
1 jalapeno
14.5 oz canned diced tomatoes
1/3 cup hazelnuts
1 cup water
1 cup buttermilk

Preparation
Microwave spinach covered for 3 minutes on high. Set aside a third cup, add rest to food processor.

Microwave mustard greens for 3 minutes on high in a covered dish. Set aside a third cup, add rest to food processor.

Melt butter in a large skillet on medium-high heat. Add spices and cook for 30 seconds. Add minced onion and 3/4 tsp salt and sautee for 3 minutes, until browned.

Add minced garlic, ginger, minced jalapeno, cook for 2 minutes. Add drained tomatoes, cook for 4 minutes. Remove from heat. Add half of this to blender with cashews and water. Process for a minute.

Chop the leaves that were set aside, add to pan with remaining tomato mixture. Add contents of food processor as well. Return to medium high heat and add cheese and buttermilk. Simmer for 5 minutes. Serve over steamed rice.