Saag Paneer^★

Ingredients

• 2tbsp oil
• 1 large yellow onion
• 3-4 cloves garlic
• 2 tbsp minced fresh ginger
• 1.5tsp salt
• 1.5tsp coriander
• 1.5tsp garam masala
• 1tsp turmeric
• 1tsp cumin
• 1/2tsp cardamom
• 1.5tsp cayenne pepper
• 1tbsp tomato paste
• 1/2cup water
• 8oz baby spinach
• 1.5lb Paneer
• 1/4cup plain greek yogurt

Instructions

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat (if you plan to double the recipe, definitely use a pot instead of a skillet so you have room for all the spinach!). Add the onion, garlic, and ginger and saute until softened, about 4 to 5 minutes(or more, really let the onion release their flavor), stirring regularly, and lowering heat to medium-low if it starts to brown too quickly.

Cut paneer into thin triangle and fry in oil/ghee for no more then 2 minutes. Then soak in warm water for 15 minutes.

Over medium heat, add the salt (SEE NOTES), coriander, garam masala, turmeric, cumin, cardamom, and chili powder, and stir on medium-low heat until fragrant, about 30 seconds or so. Dissolve the tomato paste in the water by stirring vigorously together in a measuring cup or bowl(or blend a satee a real tomato, and used 3:1 table spoon). Then stir into the spices in the pan, creating a thick spiced sauce, about 1 minute.

Add the spinach and gently stir to combine, as the skillet will be very full. Cover and raise the heat to medium-high, allowing the spinach to start to wilt. Occasionally remove the lid, stir, and then cover again until most the spinach has begun to wilt, about 3 to 5 minutes (can depend on the size of your spinach leaves). Remove the lid and finish stirring the spinach until it is completely wilted but still bright green, another minute.

Transfer spinach mixture to a blender and puree until relatively smooth but still a bit chunky (you don't want it to be super smooth, a bit of texture is good). Taste and adjust salt and spice if necessary.

Pour the spinach mixture back over in the pain, using a rubber spatula to get every last bit out of the blender, and cook for another 2 to 3 minutes to allow the flavors to meld. Stir in the yogurt, add the paneer, and serve immediately with basmati rice and/or naan.