Saag Paneer

• 3 tablespoons canola oil
• 8 ounces halloumi cheese or paneer, cut into 3/4-inch cubes
• 3/4 cup finely chopped white onion
• 3 garlic cloves, minced
• 2 teaspoons finely grated peeled fresh ginger
• 1 tablespoon unsalted butter
• 1 1/2 teaspoons garam masala
• 1/4 teaspoon freshly grated nutmeg
• Two 10-ounce bags of leafy spinach, stemmed
• Kosher salt
• Freshly ground pepper
• 2 tablespoons heavy cream
• 2 teaspoons fresh lemon juice
• Steamed basmati rice, for serving

1. In a large nonstick skillet, heat 2 tablespoons of the oil.
2. Add the cheese and cook over moderate heat, turning frequently, until golden on all sides, 3 minutes.
3. Using a slotted spoon, transfer the cheese to a plate.
4. Add the remaining 1 tablespoon of oil to the skillet along with the onion, garlic and ginger and cook over moderately low heat until the onion is softened, 5 minutes.
5. Add the butter, garam masala and nutmeg; cook, stirring, for 1 minute.
6. Add the spinach in batches, stirring often, until the spinach wilts.
7. Season with salt and pepper.
8. Add 1/2 cup of water, cover and simmer until the spinach is very tender, about 5 minutes.
9. Uncover and cook until most of the liquid has evaporated, about 5 minutes.
10. Stir in the cream, lemon juice and cheese and serve with rice.

canola oil, halloumi cheese, white onion, garlic, fresh ginger, unsalted butter, garam masala, freshly grated nutmeg, leafy spinach, kosher salt, freshly ground pepper, heavy cream, lemon juice, basmati rice

Taken from www.foodandwine.com/recipes/saag-paneer (may not work)