Saag Paneer

Ingredients

• 1 lb paneer, cubed
• 2 lb fresh spinach
• 3 tbsp ghee
• 1 large yellow onion, finely chopped
• 1 tbsp grated fresh ginger
• 4 cloves garlic, minced
• 1 green chili, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 1/2 cup heavy cream
• 1 tsp salt

Method

1. Fry the paneer cubes in a tablespoon of ghee until golden on several sides, then set them aside. Frying keeps them from dissolving into the sauce.
2. Wilt the spinach in a dry pan in batches, then squeeze out as much water as you can and blend it coarsely — some texture is better than a smooth purée.
3. Cook the onion in the remaining ghee until soft and golden, about 10 minutes.
4. Add the ginger, garlic and chili for a minute, then the cumin, coriander and turmeric for 30 seconds until fragrant.
5. Stir in the spinach and cook five minutes so the raw edge goes.
6. Add the cream, garam masala and salt, then fold the paneer through and warm it for five minutes.

Notes