Saag Paneer

• 2 Tbs. ghee or olive oil
• 1 Tbs. ground cumin
• 1 Tbs. ground coriander
• 1 large onion, finely diced
• 1 small hot chile, seeded and minced
• 1 oz. fresh ginger, peeled and minced (2 Tbs.)
• 3 cloves garlic, minced (1 Tbs.)
• 1 lb. baby spinach
• 8 oz. thick plain yogurt, drained
• 8 oz. paneer cheese or fresh mozzarella, cut into cubes

1. Heat ghee over medium heat in wok.
2. Add cumin and coriander, and stir until spices sizzle.
3. Add onion, and saute 2 minutes, or until translucent.
4. Add chile, ginger, and garlic.
5. Saute 2 minutes more.
6. Add spinach, season with salt, cover wok with lid, and steam spinach 2 to 3 minutes.
7. Remove lid, and continue stirring spinach until wilted.
8. Pour off liquid accumulated in bottom of wok.
9. Stir in yogurt, and cook 2 to 3 minutes more, or until heated through.
10. Remove from heat, and fold in cheese.

ghee, ground cumin, ground coriander, onion, hot chile, fresh ginger, garlic, baby spinach, yogurt, paneer cheese

Taken from www.vegetariantimes.com/recipe/saag-paneer/ (may not work)