- 16 oz spinach
- 12 oz paneer, cut into 1 inch chunks
- 1/2 cup water
- 1/2 cup yogurt (if you prefer, use coconut milk instead of yogurt and cream)
- 1/4 cup cream
- 1 onion, peeled and diced
- 1 jalapeno, diced
- 5 cloves garlic, peeled and minced
- 1 inch chunk of ginger, peeled and grated
- 4 tablespoons olive oil
- 2 teaspoons cumin seeds
- 2 teaspoons ground coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- salt and pepper
- Combine turmeric, cayenne pepper, salt, 1 teaspoon of cumin seeds, and 3 tablespoons olive oil in a large bowl. Toss the paneer chunks in to coat them and set aside.
- Puree the spinach in a blender or food processor.
- Heat a large stainless skillet and brown the paneer on each side. Once browned, remove paneer from skillet and set aside.
- Add remaining tablespoon of olive oil to the hot pan. Add 1 teaspoon cumin seeds and toast for about a minute.
- Add onions to the skillet and brown for a few minutes. Add the ginger, garlic, and jalapeno and saute, stirring occasionally, for about 15 minutes until brown. If the mixture gets too dry, add little bits of water occasionally so it doesn’t burn.
- Add coriander, cumin, and garam masala to the mixture and saute, stirring often, for about 5 more minutes.
- Add the spinach and 1/2 cup of water, stirring slowly, to combine completely.
- Turn off the heat. Add the yogurt slowly and stir to combine. Add the cream slowly and stir to combine.
- Turn the heat back on to low. Add the paneer and warm until ready to serve.
I like to serve this with Basmati or cauliflower rice cooked with cumin seeds and cardamom pods, as described in my favorite chicken tikka masala recipe.