Palak Paneer (Curried Spinach and Cheese)
1 tablespoon olive oil
1 bag prewashed fresh spinach
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon mild curry powder
1 1/2 cups milk
2 ounces mozzarella cheese, cut into 1/2" cubes (about 1/2 cup)
Hot cooked rice
In a large skillet, heat the oil over medium-high heat. Add the spinach and cook, quickly working the spinach down with tongs or a wooden spoon, until wilted but still bright green. Remove the spinach to a plate and cool.
In the same skillet, melt the butter over medium heat. Reduce the heat to low, add the flour and curry powder, and cook, stirring constantly, for 2 minutes or until the mixture is bubbly. Stir in the milk and cook, stirring frequently, for 5 minutes or until the mixture thickens. Return the spinach to the skillet and stir.
Let the spinach cool slightly in the skillet. In batches, puree in a blender or food processor. Return the puree to the skillet and stir in the cheese cubes. Serve with rice.