PANEER AND SPINACH RECIPE - PALAK PANEER

2 (5 ounce) bags baby spinach
4 tablespoons ghee or vegetable oil
1 large onion
1 1/2 teaspoon garlic and ginger paste
1 green chili, seeded
3 tablespoons water
1 tablespoon coriander
1/2 teaspoon garam masala
1/2 teaspoon salt to taste
8 ounces paneer cheese, cut into cubes
1/4 cup heavy cream
1 tomato, chopped and seeded, OPTIONAL

1.
Cut spinach into shreds and cook in 3 Tbsp. water until tender;
remove from heat.

2.
In a large skillet melt ghee or vegetable oil on medium high heat. Add enough paneer
cubes to the hot skillet just to make a single layer in the pan. You do not want to
overcrowd the pan. Fry until golden brown on all sides. This will take around 4 or 5 minutes.
Remove the paneer and add more to the pan until you have all the cubes fried golden brown.
You may want to add more ghee or vegetable oil if necessary. Once all fried, just set
aside until you need to add them back to the pan later.

3.
Saute onion, garlic ginger paste, and green chili in ghee or vegetable oil, stirring frequently
just until the onion gets soft and turns translucent.

4.
Add coriander, garam masala, and salt, mixing well and cooking briefly. Reduce heat.

5.
Next add the cooked shredded spinach back to the pan. This would be the time to
add the chopped and seeded tomato if you want. Add the garam masala and heavy cream
to the pan. Add salt to taste.

6.
The browned paneer cubes go in next. Be careful when stirring these you don't want to
break up the pieces. Stir the mixture over low heat until all heated throughout. May
need to add more salt to taste.