Saag Paneer

Ingredients

• 14 oz paneer
• 1½ lb fresh spinach
• 1 medium yellow onion
• 4 garlic cloves
• 1 inch ginger
• 1 green chili (optional)
• 3 tbsp ghee or vegetable oil
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• ¾ tsp salt
• ¼ cup heavy cream (optional)
• ½ cup water

Steps

1. Cut paneer into 1-inch cubes. Heat 1 tbsp ghee or oil in a large pan over medium-high heat and fry paneer until golden brown on all sides. Remove paneer and set aside.
2. Blanch spinach in boiling water for 2-3 minutes, then immediately transfer to an ice bath. Drain well and squeeze out excess water, then blend into a smooth puree.
3. In the same pan, add remaining ghee or oil. Add cumin seeds and let them splutter. Add chopped onion and sauté until translucent, about 5-7 minutes.
4. Add minced garlic, grated ginger, and chopped green chili (if using) to the pan. Sauté for 1-2 minutes until fragrant.
5. Stir in turmeric powder, coriander powder, and salt. Cook for 1 minute, then add the spinach puree and 1/2 cup water. Bring to a simmer.
6. Add the fried paneer cubes and garam masala. Mix well and simmer for 5-7 minutes, allowing flavors to meld. Stir in heavy cream if desired.
7. Serve hot with naan bread or basmati rice.