Homemade Paneer Palak

I finally made it!  That said, I was underwhelmed by the particular recipe I used, which I found far too acidic and texturally a bit unsatisfying.  Below are some changes I would make if I were to cook with it again, primarily increasing the spinach to tomato ratio. As usual, the directions are a combination of the original's and mine.  If anyone has a better recipe please let me know. 

• 1 16 oz package of chopped frozen spinach or 4 cups of fresh finely chopped spinach
• Paneer or cubed tofu to taste (I used about 3/4 of a block of iffy store-bought paneer; I suggest a higher-quality version such Cowgirl Creamery's, or making your own which I hear is very good)
• 1 medium tomato
• 1 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 tablespoon oil
• 1/2 teaspoon cumin seed (I used cumin powder, and probably too much; don't do this)
• 2 tablespoons of  flour
• 1/3 cup heavy cream or 1 cup half and half or 1.5 cups milk

1. If using frozen spinach thaw and blend to the desired texture.  I prefer mine on the creamy side, while others like a more robust texture and blend less. 
2. Blend the tomato and garam masala to make puree.
3. Mix coriander, turmeric, and red chili with tomato puree and set aside.
4. Mix  flour with chosen milk product and set aside.
5. Cube the paneer or tofu in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer/tofu out on paper towel so extra oil can be absorbed.  Warning: the paneer I used got tough from sitting out through the rest of the recipe but softened again in the cooking process.  I'm not sure how quality or freshness would affect this.
6. Heat the oil in a saucepan. Test the heat by adding one cumin seed.  If it cracks right away the pan is ready. 
   
7. Add  cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes.
8. Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
9. Add heavy cream/milk mixture and let this cook another four to five minutes.
10. Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
11. Transfer the spinach to a serving dish.

Serve with rice and naan.  One upside is this recipe makes a lot of food, plus with homemade paneer you never have to play 'find the cheese and then save it for last because of scarcity.'  I'd still like to find a version that tastes more like what I get in restaurants, but this will do in a pinch.