Saag Paneer

2 pounds fresh spinach or a mix of spinach with other greens
5 tablespoons ghee or coconut oil
1/2 teaspoon turmeric
1/4 teaspoon – 1 teaspoon cayenne pepper (adjust amount to personal heat preference)
10 ounces paneer, cut into 1″ cubes
1 onion, diced
1 2″ knob ginger, minced
3 cloves garlic
1 serrano chile, minced (can substitute a jalapeño)
4 whole black peppercorns
3 green cardamom pods
2 whole cloves
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tomatoes, diced
1/4 cup Greek-style yogurt
1 tablespoon honey
salt

Rinse the spinach and remove any touch stems, but do not dry. Add the spinach to a large sauté pan and cook over medium heat just until wilted. Remove from the pan and set aside. Add in 3 tablespoons of the ghee or oil. In a bowl, combine turmeric and cayenne. Toss the paneer cubes in the mixture and then add to the pan.

Cook the paneer, stirring after one minute to flip the pieces and allow them to brown on the opposite side. Remove them from the pan and set aside.

Add the remaining ghee/oil to the pan along with the onion, ginger, garlic, chile, peppercorns, cardamom pods, and cloves. Cook for 10-15 minutes, until the onions start to caramelize slightly, adding a tablespoon of water if the mixture starts to dry out. Mix in the garam masala, cumin, coriander and continue to cook, 3-5 minutes.

While the spices and aromatics are cooking, chop the wilted spinach or puree it in a food processor or blender. Add the spinach and the tomato to pan with the onion and spices. Add 1/2 cup water to the pan and cook for 5 minutes, until the water has cooked into the dish.

Remove the pan from the heat and stir in the yogurt, honey, and the paneer pieces. Return the pan to the heat and cook until heated through. Salt to taste and serve.


Makes 4-5 servings.