Saag Paneer
Ingredients
1 pound fresh baby spinach (about 8 packed cups)
2 tablespoons ghee
8 ounces paneer, cut into 1-by-1/2-inch pieces
½ cup finely chopped yellow onion
Kosher salt and black pepper
1 tablespoon freshly grated peeled ginger (from a 2-inch piece)
2 teaspoons grated garlic (from about 3 cloves)
1 serrano chile, stemmed and minced
½ teaspoon ground coriander
¼ teaspoon ground cumin
½ cup heavy cream
Steamed rice and Indian flatbread, for serving
Directions
In a food processor, working in batches, pulse spinach until minced but not puréed. Do not pack the spinach too tightly or it won’t get evenly chopped. You should have about 3 packed cups of minced spinach.
Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.
Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
Add minced spinach and 1/2 cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.
Divide rice and flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.