Saag Paneer

Ingredients

1 lb Appel Farms Paneer, cut into 1-inch cubes

1 tsp turmeric

1 tsp cayenne

1 tsp Kosher salt

6 tbsp vegetable oil, divided

16 oz fresh spinach

1 medium onion, finely chopped

1 tbsp fresh ginger, peeled and minced

4 cloves garlic, minced

1 large green serrano chile, finely chopped (remove the seeds if you do not like it spicy)

1/2 tsp garam masala

2 tsp ground coriander

1 tsp ground cumin

1 cup Appel Farms Yogurt

Instructions

Place the Paneer in a sealable 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 the Paneer is completely coated. Let the Paneer marinate approximately 30 minutes.

In a deep skillet, lightly sauté 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 sauté until the onions are well caramelized, which should take about 10-15 minutes.  

Add the ginger and garlic and sauté another 3 minutes. Add water if it gets dry.

Add the garam masala, coriander, and cumin to the pan. If you have not already, add a little water to keep the spices from burning. 

Cook, stirring often, for 3 to 5 minutes. 

Add the spinach and stir well. Cook uncovered about 5 minutes.

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, enjoy!