Ananda's Palak Paneer

• 1/2 pound paneer pressed fresh cheese (similar to ricotta)
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper or to taste
• 1 tablespoon ginger root minced into a paste
• 4 each green chili peppers fresh or red dried
• 2 medium tomatoes fresh or canned, pureed
• 1/2 teaspoon salt or to taste
• 1 pound spinach fresh or frozen
• 1 x tomatoes for garnish
• 1/2 cup yogurt, plain

1. Cut the paneer into 1/2 inch cubes.
2. Heat one tablespoon of oil in a skillet over medium-high heat.
3. Fry the paneer quickly until very lightly browned on all sides.
4. Remove to paper towelling and set aside.
5. Add the remaining tablespoon of oil to the skillet, heating over medium-high heat.
6. When the oil is quite hot add the cumin seed and cook until they sputter, about 30 seconds.
7. Add the turmeric, cayenne pepper, hot chilies and ginger.
8. Cook for another 30 seconds to a minute.
9. Add the pureed tomatoes and cook until bubbly, about 5 minutes.
10. Add the fresh chopped or thawed frozen spinach.
11. Mix well and cook for a couple of minutes.
12. If you notice too much liquid from the spinach you may wish to add some of the flour/water mixture as needed to help bind and thicken things together.
13. Simmer for two minutes.
14. Add the yogurt and salt.
15. Allow to simmer for 6 minutes, stirring occasionally.
16. Return the paneer to the pan, mix and let cook for a couple of minutes.
17. Garnish with tomatoes, serve with basmati rice and naan or roti.

fresh cheese, vegetable oil, cumin seeds, turmeric, cayenne pepper, ginger root, green chili peppers, tomatoes, salt, tomatoes, yogurt

Taken from recipeland.com/recipe/v/anandas-palak-paneer-52237 (may not work)