Palak Paneer (Indian spinach with cheese)

This is my mom's recipe and one of my frequent requests when I go home to visit.  I only made a slight modification by adding a touch of cream to make it a bit more indulgent, but you can leave it out. 

Palak Paneer:
serves 8

2 packets frozen spinach

2 cups water

2 tablespoons besan or gram/chickpea flour

1 tbs vegetable oil

1/4 tsp cumin seeds

1 small onion, diced

2 cloves of garlic, minced

1 tsp ginger, grated or minced

1 small green chile, minced

1 1/2 tsp garam masala

1 1/2 tsp salt
1 tsp paprika
1 tsp turmeric

1 1/2 cups crushed tomatoes

1/2 cup heavy cream

1/2 cup paneer

Over medium high heat, boil spinach in 2 cups of water for 15 minutes.  Slowly mix in gram flour and return to a boil for 30 minutes.  Process in food processor for about 15 seconds until smooth.

In a large pot over medium heat, sautee cumin seeds in vegetable oil for a few minutes until slightly fragrant.  Add in onions and sautee until browned.  Add garlic, ginger, and chile and sautee for a few more minutes.  Add garam masala, salt, paprika, and turmeric and sautee for one minute.  Slowly add crushed tomatoes and allow to simmer for 5 minutes.  Return spinach to pot with tomato mixture, stir in heavy cream, and allow to simmer 10 minutes.  Add in paneer and simmer another 5 minutes.  Serve hot.