Spinach Paneer

Spinach is so good for you, but let’s face it, it’s pretty nasty.  It’s like eating grass and dirt. This is the one dish I’ve found that actually get’s me jazzed about eating spinach. Now I just need to find one that does the same for kale.

What you need:

• 3 TBSP vegetable or coconut oil
• 12 ounces paneer, cut into small cubes
• 1 (16-ounce) package frozen chopped spinach, thawed
• 1 tsp salt
• 1 medium onion, finely chopped
• 1 TBSP fresh ginger, minced
• 4 cloves garlic, minced
• 1 large green, de-seeded serrano chile, minced
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• 2 tsp coriander
• 1.5 tsp cumin
• 1/2 cup plain greek yogurt

What to do:

In large skillet heat the vegetable oil and saute the onions, ginger, garlic and chile for about 15 minutes until it’s caramelized and very soft. Add water to prevent burning if it starts to dry out. Next add the garam masala, turmeric, coriander and cumin and a little water if you haven’t already added any. Cook a few minutes, stirring frequently. Add the spinach, salt and 1/2 cup water, stir, and cook for about 5 minutes.

Turn the heat off. Add the yogurt a little at a time to keep it from curdling. Finally, add the paneer. Turn the heat back on, cover and cook 5-10 minutes until everything is warmed through. Add water a little at a time to thin out, if necessary.