saag paneer

on a vegetarian kick, perhaps forever? 🤷🏻‍♀️

saag paneer
serves 6

2 bunches fresh spinach or 1 lb frozen spinach
2 tbsp canola oil
1 tbsp unsalted butter
1/2 red onion, chopped
1.5 cup tomatoes, chopped or 1 can diced tomatoes
3 garlic cloves, minced
1 tsp ground cumin
1 tbsp curry powder
1 tsp coriander powder
1/2 tsp chili powder
1-2 tbsp heavy cream 
salt

1/2 lbs paneer, cubed 
2 tbsp canola oil

If using frozen spinach, thaw and squeeze out water and set aside. Move to next step. If using fresh spinach, bring a pot of water to boil. Add spinach and boil until just wilted (1-2 mins). Drain water and set aside. 

In a heavy bottom skillet heat 1-2 tbsp canola oil ,add paneer cubes and fry until light brown and crispy from most of the sides. Remove onto paper towel and set aside. 

In same pan, add 1 more tbsp canola oil. Add onion, garlic and cumin and saute until onions are soft. (2-3 mins)

Add tomatoes and all the spices, with 1/2 tsp salt and saute 3-5 mins or until tomatoes are cooked and oil starts to separate. 

Add in spinach and 1/2 cp water and bring to boil. Cover and cook for 5 mins on medium heat. Remove cover and puree the mixture (either with an immersion blender or in batches in a blender/food processor, and then pour it all back into the pot). Add butter, cream, fried paneer and remaining 1 tbsp oil, then cook for 5-10 mins more until very little water remains in the spinach and color of spinach has darkened. 

Taste and adjust salt. Remove from heat. Serve warm with Indian bread or rice.