The next recipe I am going to share is my Spinach Saag with Paneer
2 bundles of fresh organic spinach
4 tablespoons ghee
1 onion diced
1 teaspoon minced ginger
1 teaspoon minced garlic
1 cup lebni kefir yogurt cheese or plain greek yogurt
1 block of paneer cheese
3 tablespoons of canola oil
garam masala or curry powder to taste
1 teaspoon cumin
salt to taste
Boil a large pot of water. Blanch clean leaves of spinach (1 minute) and shock leaves in big bowl of ice water. Drain in strainer. Squeeze leaves lightly and cut in half inch strips. Set aside.
Let paneer cheese drain between clean kitchen towels. Cut drained paneer in cubes (3/4 inch squares). In a hot pan, heat canola oil and fry paneer cubes, until golden brown on all sides. Set aside.
In a large pan, heat ghee, saute onion, ginger and garlic until translucent. Add garam masala, cumin and salt. Cook spices into onion mixture, but do not burn. Add yogurt and mix until yogurt is smooth, add water if needed.
When you are 10 minutes before serving, add spinach to mixture on medium heat, until spinach is cooked (about 3-4 minutes). Taste and add more garam masala and/or salt, if needed. Then add paneer and cook for another minute. Let the dish sit for a couple of minutes for the flavors to settle, then you are ready to serve.