Does Gruyere engender grief? Does Manchego manufacture misery? Does Bleu brew the blues? This could be you:
Ingredients (adapted from Ambika’s Kitchen)
- 1 block paneer
To fry: put enough oil in a large skillet to cover the bottom. Heat the oil on medium until it shimmers, then dial the heat to low and add the cubed paneer. Fry (shield yourself with a lid if need be) until golden on one side, then flip and fry on the other. Drain on a plate lined with paper towels.
- 1 Tbsp oil
- 1.5 Tbsp butter
- 1 Tbsp cumin seeds
- 8 cloves garlic, sliced
- 2 Tbsp ginger, chopped fine
- 1 onion, chopped
- 1/4 tsp turmeric powder
Heat the butter and oil on medium high heat, then add the cumin seeds and fry for 30 seconds. Add the garlic and ginger and dial the heat to low, frying for another 1-2 minutes. Add the onion and turmeric and fry until the onions are lightly browned
- 1 Tbsp coriander powder
- 1 can diced tomato
- 1 tsp red chili powder
- 1 1/2 tsp garam masala
- 1/4 tsp nutmeg
Mix in the coriander powder. Add the tomato and red chili powder and cook on medium-high heat until the tomatoes fall apart, about 8-10 minutes. Add the garam masala and nutmeg and stir again.
- 5-7 cups spinach, chopped into strips (you can also use frozen…probably 12-15 oz?)
- 5-6 Tbsp greek yogurt (original recipe calls for cream cheese)
- 1-2 tsp salt
Add the spinach and let it cook down until the spinach is wilted completely. Add salt to your taste, then turn off the heat and let the dish cool for 5-10 minutes before adding the yogurt (I feel this will keep the yogurt from coagulating as much). I took out 4/5 of the spinach mixture and pulsed it a few times in my food processor to get that “saag” consistency, but you can leave it as is. Add the paneer, serve with bread or rice.