Palak Paneer Recipe

Sascha:
Dude, can I please have your palaak paneer recipe?

Me:
I don't really have a recipe for my palak paneer. The magic is in my hands. And I don't think I ever put cheese in it cause I don't know how to make it without the cheese melting. But as for what I made that one time that you liked, read on:

In a pot, put in desi-sufficient amount of vegetable oil. (Hint: That means a lot of oil. At least enough to drown the base of the pot in at least ½ a centimeter of oil.) Add either half a bag of frozen onions (chopped) or 1 ½ big onions finely chopped. Torture them a while. Let them turn slightly brownish-reddish (DON'T BURN 'EM!).

Then, add about 2 huge tomatoes, chopped (not necessarily finely; semi finely will do) or 3 medium-sized ones. Salt to
taste (half teaspoon should be ok for one bag of frozen spinach. I don't do fresh spinach so don't ask me about that). Lots of red pepper (umm... to taste). You may, at this point, add ½ a teaspoon of garlic paste and ½ of ginger paste, or 1 teaspoon of garlicandginger paste. But only if you feel like it. It will add some zing to it, but you'll survive without it, too). Soon you will start smelling the yummy-ness. At this point, add your spinach. (Hopefully it's frozen spinach so it already has some water
content to it.) Stir. Close the lid and step away. Not too far. Is the stove on too high? It better not be! Go take a piss or something. Wash your hands. Peek into the pot (not the one in the bathroom, the one in the kitchen). Depending on how much moisture the spinach gave out, you may or may not have to add some water. (Don't put in too much. Maybe a 1/2 cup to start). (Oh, and if you're using fresh spinach, its probably not going to give out much moisture so you should add 1 cup of water. That's my guess.)

Stir the thing for a while, then shut the lid again and again, make sure the burner's not flaming like the gay men of SF. NY-ers will do. Taste it once it starts getting soft (the spinach). You want it to get pretty soft- we desis cook the hell out of our
vegetables. When it's done, you'll know. And don't be afraid to add a little more water every now and then if you feel like it might be needed.

Enjoy!