- 1 teaspoon turmeric
- 1/2 teaspoon cayenne
- 1 teaspoon Kosher salt
- 6 tablespoons vegetable oil, divided
- 1 pound paneer, cut into 1-inch cubes
- 1 (16-ounce package) frozen chopped spinach, thawed
- 1 medium white onion, finely chopped
- 1 tablespoon fresh ginger, peeled and minced
- 4 cloves garlic, minced
- 1 large green serrano chile, finely chopped (remove the seeds if you don’t like it spicy)
- 1/2 teaspoon garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 cup yogurt
Place the Paneer in a ziplock bag. Whisk together the turmeric, cayenne, salt, and three tablespoons oil. Pour the marinade into the bag with the Paneer and gently massage the bag so that the Paneer is completely coated. Let the cubes marinate while you get the rest of your ingredients together and prepped.
Lightly saute the Paneer in vegetable oil on medium high heat, remove from the pan and set aside. Add the rest of the oil to the pan. Add the onion and serrano chile to the pan and saute until the onions are well caramelized, which should take about 10-15 minutes. Add the ginger and garlic and saute another 3 minutes. Add water if it gets dry.
Add the garam masala, coriander and cumin to the pan. If you haven’t already, sprinkle a little water to keep the spices from burning. Cook, stirring often, for 3 to 5 minutes. Add the spinach and stir well. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off. Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the Paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve with basmati rice.