Palak paneer

Indian spinach with cubed cottage cheese. There are a multitude of variations on this dish, including saag paneer, which typically includes greens other than spinach that are processed into small pieces instead of being pureed smooth.

Ingredients

Paneer cubes:

• 1 package (10 to 12 ounces) paneer or extra-firm tofu
• 1 tbsp ghee + 1 tbsp vegetable oil, or 2 tbsp vegetable oil
• 1/2 tsp whole coriander seed
• 1/4 tsp whole cumin seed
• 2 or 3 dried hot red chilies (like Indian chilies, tien tsin chiles or chiles de arbol)
• 1/4 tsp salt, if using tofu

Temper:

• 2 tbsp ghee + 2 tbsp vegetable oil, or 1/4 cup vegetable oil
• 1 medium onion, finely chopped
• 2 tbsp ginger garlic paste
• 2 small Indian green chilies, or 1 serrano or jalapeno chile
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp Indian red chilli powder, or cayenne pepper powder

Finished dish:

• 16 to 20 ounces frozen spinach
• 1 tsp garam masala
• 1/2 cup plain yogurt or plant-based yogurt
• 1/4 cup heavy cream (optional, for a more restaurant style dish)
• salt to taste, about 1 1/2 tsp

Directions

Cut paneer or tofu into 3/4-inch cubes. Heat 1 tbsp ghee + 1 tbsp oil in a medium saucepan over medium-high heat. Add cumin and coriander seeds, dried chilies, and paneer or tofu. Brown gently on each side, then set aside. If using tofu, sprinkle with salt since it is not as salty as paneer.

Heat 2 tbsp ghee + 2 tbsp oil in a 3-quart pot over medium-high heat. Add onion and saute until translucent. Add green chilies, ginger-garlic paste, ground coriander, ground cumin and red chilli or cayenne powder, and saute for about 3 minutes more, until the onions and oil are very fragrant and the mixture is a golden color. Add spinach, reduce heat to medium, cover and heat through to a slow simmer. Reduce heat to low, add yogurt and heavy cream (if using), and puree until almost smooth (an immersion blender is easiest here). Stir in garam masala and salt, and gently fold in paneer or tofu cubes. Heat through and serve with naan or rice.

Instructions are provided for tofu, but this dish can also be made vegan by omitting the ingredients under "paneer cubes" entirely, using plant oils instead of ghee, and using a plant-based yogurt instead of yogurt and heavy cream (cultured oat milk yogurt is excellent here).