Saag Paneer

Yield: 4 to 6 servings

Ingredients

• 8 ounces paneer cheese 
• 2 small bunches (about 1 pound) fresh spinach, trimmed of roots only, washed well and
• coarsely chopped
• 1 large onion, coarsely chopped
• 4 quarter-size slices peeled fresh ginger + 1 (1-inch) piece peeled and cut into thin matchsticks
• 4 large garlic cloves, 2 peeled + 1 minced
• ¼ cup water
• 2 tablespoons vegetable oil
• 1 tablespoon melted ghee
   
• 2 1-inch sticks cinnamon
• 5 green cardamom pods, crushed lightly
• 1 tablespoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon dried fenugreek leaves (methi)
• 1/2 teaspoon salt, or to taste
• 1/4 cup plain yogurt, whisk until smooth
• 1 to 2 tablespoons unsalted butter or ghee
• 4 whole dried small red chili peppers, such as chile de arbol

Instructions

1. Cut paneer into 1-by-½ inch squares. Lightly fry if you like [see notes below].
2. Place spinach, onion, ginger slices, whole garlic, and water in a large nonstick saucepan. Cover and bring to a boil over high heat. 
3. Reduce the heat to medium-low, cover the pan, and simmer until the spinach is wilted and the onion tender, about 10 minutes. 
4. Let cool, then pulse lightly in a food processor until just minced (do not make a smooth puree) and return to the pan.  [An immersion blender works nicely here.]
5. Heat the oil and ghee in a small saucepan over medium-high heat and cook the cinnamon, cardamom pods, and ginger matchsticks, stirring until the ginger is golden, 1 to 2 minutes. Add the minced garlic, coriander, garam masala, fenugreek leaves, and salt and stir a few seconds. Then add the yogurt, a little at a time, stirring constantly to prevent curdling. Immediately transfer to the spinach, cover, and simmer over medium heat, 10 to 15 minutes.
6.  Add the paneer cheese to the pan and stir gently to mix, trying not to break the pieces. Cover and simmer, stirring occasionally, about 10 minutes to blend the flavors.Transfer to a serving dish.
7. Heat the butter in a small saucepan, add the dried chile peppers, and cook, stirring, until golden, about 30 seconds. Remove the pan from the heat, add the paprika, then immediately add to the spinach dish and swirl lightly to mix, with parts of the chile peppers visible as a garnish. Serve hot.

Notes:

• The proportion of spinach to paneer cheese varies according to the cook's taste.  Also, the authentic recipe calls for the paneer pieces to be deep-fried: if you wish, lightly fry the paneer pieces until they are just golden. This firms up the pieces, so you don't have to be as careful when stirring.
• If you like more of a ginger flavor, use all the ginger in the sauté instead of boiling some with the greens.

Variations:

• Substitute tofu and soy yogurt to make a vegan dish.

Source: Neelam Batra, 1,000 Indian Recipes.