Saag Paneer

Prep time: 20 minutes
Cook time: 30 minutes + 20 minutes

Ingredients:
16 oz. baby spinach
2 T. ginger
4 cloves garlic
1 red onion, chopped
1/2 c. water
2 T. vegetable oil
2 T. ghee or butter
4-6 green cardamom pods
1 cinnamon stick
fenugreek leaves (if you can find fresh) or 6 fenugreek seeds ground

fenugreek leaves

Ginger, cut into match sticks (a thumb's worth)
1 T. ground coriander
1 t. garam masala
1/4 c. greek yogurt
salt to taste
paneer (can be found at Indian grocery stores, or made fresh), cut into 1-inch cubes 
Tadaka (seasoning):
2 T. butter or ghee
4 dried red chilis
1/4 t. cayenne pepper or paprika (if you don't like the heat)

1. Put spinach, ginger, garlic cloves, onion and water and let wilt in a covered fry pan on low heat for 30 minutes. Purée in a blender or food processor.

2. Put oil and ghee in a fry pan on medium heat. Add cardamom, cinnamon stick, fenugreek leaves or ground fenugreek seeds, ginger matchsticks, coriander, garam masala. Then add the puréed spinach and gradually incorporate the yogurt to avoid curdling. Sauté for 5 to 10 minutes.

3. In a separate pan, sauté and brown both sides of the paneer cubes.

4. For the tadaka (or seasoning), melt butter in a small sauce pan. Add the dried chilis and cayenne pepper or paprika. Add less chilis and add paprika instead of cayenne if you want a milder flavored saag.

5. Put puréed spinach in a serving dish, place paneer on top, then add the tadaka and mix everything together. Garnish with some chopped cilantro, eat with some naan or chapati...yum!!