Last night I made a few dishes inspired by the gujarati cuisine at Kokila's Kitchen in Cupertino. The main dish consisted of many little potatoes boiled until soft, then simmered for a half hour or so with onion, cauliflower, mustard seeds, cinnamon sticks, star anise, fresh mint, turmeric, coriander, asfoetida, a bit of salt, and a splash of wine. On the side, we had green beans sauteed in similar spices, minus the mustard seeds and add cayenne.
I was planning to make Palak Paneer tomorrow, but I was bored this evening and it occurred to me that we always say "boy, that curry tasted better the second day, after it had some time to meld." So, I went ahead and made palak paneer this evening. I used more spinach than I normally do, steamed it until wilted and then blended it rather than chopping it as usual. I sauteed the paneer (in the future I may generally use tofu, but we already had the paneer) in the cast iron skillet and some spices in the big pot for the palak... Let's see, I used curry leaves, cinnamon sticks, garam masala, turmeric, asfoetida, cayenne, and a bit of salt. I added the blended spinach back and let the whole thing simmer for about an hour, adding the paneer in part way. Usually I'd add yogurt, but this time I don't think it really needs it. I will leave that until serving time tomorrow night, because it did come out a bit on the spicey side and my wife (yes, wife! I said it again!) might like the yogurt to cut the spice a bit.
The texture is definitely a lot more like what I'd find in a restaurant... I guess the blender does work better than knife for this.