Palak Paneer

Directions

1. In a large, heavy skillet over medium heat, warm 1 tablespoon of the oil. Add the spinach. Within a few minutes, the spinach will wilt. Cook, stirring to avoid sticking, for about 10 minutes, until wilted. Remove from the heat and let cool. Transfer to a blender or food processor and blend to a purée.
2. In a medium pot, bring 2 cups of water to a boil. Add the paneer slabs and cook for 5 minutes. Cover the pan and remove from the heat. Let the paneer cool in the water, then cut into 1-by-½-inch pieces; set aside.
3. In a mortar and pestle, coarsely crush the peppercorns, cardamom, and cloves; discard the cardamom skin. If using a spice grinder, remove the cardamom skin and use only the seeds (save the cardamom skin to make chai).
4. Wipe out the pan you used for the spinach and warm the remaining 2 tablespoons of the oil over medium heat. Cook the onions, stirring, for 7 to 10 minutes, until they get a brownish tinge. Add the ginger, garlic, and chile, if using. Cook, stirring, for 2 to 3 minutes, until fragrant. Add the chopped tomatoes followed by the sugar. Once the tomatoes break down, add the tomato sauce and peppercorn mixture. Cook, stirring occasionally, for about 10 minutes, until the liquid evaporates and the onion mixture starts to darken.
5. Add the spinach purée, salt, and ½ cup water; you can add a little bit more if the sauce is getting pasty. Bring to a boil, then gently drop in the paneer pieces. Reduce the heat to medium-low. Let the paneer soak in the flavors and spices of the spinach purée for about 10 minutes.
6. Add the garam masala and continue to cook, stirring occasionally, for 4 to 5 minutes, until thickened and warmed through. Add the cream, if using—its sole purpose is to enrich the dish.
7. Divide the palak paneer among bowls. Serve with the naan alongside.
8. Do Ahead: The palak paneer can be made 2 days ahead. Transfer to an airtight container and store in the refrigerator. Thin with water if needed before reheating.