- 2 pounds baby spinach, washed and stems trimmed
- 1/4 cup ghee (or olive oil/butter if you are lazy)
- 1/2 pound (1/2 batch if using the previously listed recipe) cubed paneer cheese
- 2 medium yellow onions, finely chopped
- 6-8 garlic cloves, grated or minced
- 1 teaspoon grated fresh ginger
- 3-6 fresh green chilies (e.g. serrano), to taste
- 1/8 – 1/2 teaspoon cayenne pepper, to taste
- 1 teaspoon yellow curry powder
- 2 teaspoons garam masala powder
- 1/2 cup buttermilk (or 1/2 cup milk with 1/2 tbsp lemon or lime juice or vinegar)
- 1/4 cup plain yogurt
- Black pepper
- Serve with: Basmati rice
- Blanch about two pounds of fresh spinach in boiling water for one minute.
- Strain in colander, pressing all water out with a wooden or latex spoon or spatula.
- Pour 1/4 cup ghee in a large skillet over medium-high heat.
- When ghee is hot and melted, add the cubed paneer and fry for a few minutes until nicely browned. Sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Remove from pan and set aside.
- Saute the chopped onions, garlic, and ginger for about 5 minutes, stirring frequently, until the onions are translucent and soft.
- Add garam masala, curry powder, cayenne pepper, green chilies, and another 1/2 tsp salt and keep stirring for a few minutes until well mixed.
- Gently add the spinach and mix. Reduce heat to the lowest setting.
- Stir in buttermilk and yogurt to create a rich, creamy sauce and then turn the heat off.
- Add salt and pepper to taste. Stir in the fried paneer, and serve with the rice.