Saag Paneer

• 1 recipe Paneer (see recipe)
• vegetable oil, for deep-frying
• 2 medium onions
• 1 piece fresh ginger (1/2" piece)
• 4 cloves garlic
• 1/4 cup vegetable oil
• 1/2 teaspoon cumin seeds
• 1 bay leaf
• 1 stick cinnamon (1/2" stick)
• 2 whole cloves
• 1/4 cup sour cream
• -- or plain yogurt
• 1 1/4 pounds frozen chopped spinach (2 packages)
• -- cooked and drained
• 1/2 cup water
• salt, to taste
• 1/4 teaspoon cayenne
• 1/4 cup whipping cream

1. Dice the paneer into 3/4-inch cubes. Warm the oil for deep-frying over medium heat. Gently fry the cottage cheese cubes until lightly browned on all sides. Drain on paper towels and set aside. In the container of a blender or food processor, mince the onions, ginger, and garlic together.
2. Mince the onion. Grind ginger and garlic together; combine with onion.
3. In a large heavy-bottomed skillet over medium heat, warm the 4 tablespoons oil. Add the cumin, bay leaf, cinnamon, and cloves. When the spices darken (1 to 2 seconds), add the minced onion mixture. Reduce the heat to low and saute until the onions are golden brown (10 to 12 minutes), stirring occasionally. Add the sour cream and mix well. Place the spinach and the water in the container of a blender and blend to a smooth puree. Add to the onion mixture. Add the salt, cayenne, and cottage cheese cubes and toss gently with the spinach. Cover and cook for 5 minutes. Pour in the whipping cream and mix lightly. Heat through and serve.

recipe paneer, vegetable oil, onions, ginger, garlic, vegetable oil, cumin seeds, bay leaf, cinnamon, cloves, sour cream, yogurt, water, salt, cayenne, whipping cream

Taken from www.epicurious.com/recipes/member/views/saag-paneer-50029282 (may not work)