saagpaneer — This Is A Restaurant

INGREDIENTS

Serves 3-4

3 TBSP veg oil (2 TBSP for cheese then add more if needed when you put in onions)

8 oz paneer cubed

1.5 tsp cumin seeds

1 large onion, finely chopped

1 serrano (I used jalapeño and deseeded but wanted more heat)

3 cloves garlic smashed finely

1 heaping TBSP ginger finely chopped

3 tsp garam masala (bought it but you can make it and I might try that next time and toast all the ingredients)

1 tsp turmeric

.5 tsp nutmeg (depending on how nutmeggy your garam masala is)

2 TBSP tomato paste mixed with 2TBSP water

24 oz frozen chopped spinach (defrosted)

4 heaping TBSP plain yogurt (I bought two 6 oz containers of yogurt and used a cup for the Raita below and what was left over in the saag)

Salt to taste

PREP

Cube cheese and fry on medium until golden

Remove and drain on paper towel

Add cumin seeds and fry 1 minute

Add onion and hot pepper, soften 5 minutes, add a bit of salt

Add garlic, ginger and spices, stir well

Add tomato water mixture, cook until mixed well

Add spinach, you don’t need to squeeze it out, cook 5 minutes

Lower heat, add yogurt or cream mix well and cook 5 minutes or less

I cooked in cast iron (one pan other than rice) so I didn’t cover it at any point, but it wasn’t dry since I didn’t squeeze out the spinach.

serve with basmati rice and naan and raita