Saag Paneer

• 3 tsp Turmeric
• 1 1/2 tsp cayenne pepper
• 3 tbsp oil (canola, Avocado, ghee)
• 20 oz queso fresco (Mexican cheese) or paneer cheese make it yourself, it has better texture but takes about 45min to make.
• 3 tbsp Ginger paste, or blend peeled fresh ginger
• 12 garlic cloves
• 2 tsp garam masala
• 6 tsp ground coriander
• 3 tsp ground cumin
• 1 1/2 cup plain yogurt (not Greek)

1. In a large bowl, whisk together the turmeric, cayenne, 2 teaspoon salt and 6 tablespoons oil.
2. Cube the cheese, then drop in the mixture and gently toss, taking care not to break the cubes if you're using the homemade kind.
3. Let the cubes marinate while you get the rest of your ingredients together and prepped.
4. Thaw the spinach in the microwave for about 4 minutes on high, then puree in a food processor until smooth.
5. Alternatively, you can chop it up very finely with a knife.
6. Add 3 tablespoons ghee or oil to the pan on med-high heat.
7. Add the onions and begin to fry or brown them, once beginning to become clear and brown add ginger, garlic.
8. Now here's the important part: saute the mixture until it's evenly toffee-colored, which should take about 15-20 minutes.
9. Don't skip this step - this is the foundation of the dish!
10. If you feel like the mixture is drying out and burning, add a couple of tablespoons of water
11. Add the garam masala, coriander and cumin.
12. Sprinkle a little water to keep the spices from burning.
13. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
14. Add the spinach and add 1 1/2 cups of water, stir well to mix it all together, and cook about 5 minutes.
15. As you are cooking the onions or just simmering the spinach mixture.
16. Place a nonstick skillet over medium-high heat, and add the paneer as the pan warms.
17. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side.
18. Fry another minute or so, and then remove the paneer from the pan and put it into the spinach mixture.
19. (for this size recipe it takes 2 pan fulls to fry it all)
20. Turn the heat to low.
21. Add the yogurt, a little at a time to keep it from curdling.
22. Once the yogurt is mixed into the spinach cook until everything is warmed through, about 5 minutes.
23. Serve.
24. You can serve over rice or with Naan bread.
25. I like it with Naan better but some like it over rice.
26. Or Pita chips too.

turmeric, cayenne pepper, oil, queso fresco, ginger paste, garlic, garam masala, ground coriander, ground cumin, yogurt

Taken from cookpad.com/us/recipes/359534-saag-paneer (may not work)