Sag and Paneer by Bal Arneson

• 2 cups fresh broccoli (chopped)
• 2 cups fresh rapini (chopped)
• 2 cups fresh spinach (chopped)
• 2 tablespoons grapeseed oil, plus more for frying the paneer
• 1 onion, chopped
• 1 tablespoon fresh garlic (chopped)
• 1 tablespoon fresh ginger (chopped)
• 1 tablespoon garam masala
• 1 teaspoon fenugreek seeds
• 1 pinch salt
• 1 cup panir, cubed (Indian cheese)

1. Steam the broccoli, rapini and spinach in a stovetop steamer until they are bright green and tender, and then set aside.
2. Place a large skillet over medium-high heat and add the oil.
3. Add the onion, garlic, and ginger and cook for 4 minutes.
4. Add the garam masala, fenugreek seeds, and salt and stir well to toast.
5. Stir in the steamed greens and let simmer for 5 minutes.
6. Heat another nonstick skillet over medium-high heat and add oil.
7. Add the cubed paneer to the hot oil and cook until golden, turning frequently.
8. Stir the paneer into the spinach mixture and serve with rice.

fresh broccoli, fresh rapini, fresh spinach, grapeseed oil, onion, fresh garlic, fresh ginger, garam masala, fenugreek seeds, salt, panir

Taken from www.food.com/recipe/sag-and-paneer-by-bal-arneson-468077 (may not work)