Saag Paneer

Instructions

1. Prepare rice according to package instructions. Keep warm.

2. In a bowl, mix together the turmeric, cayenne, 1/4 of the salt and 1/2 the oil. Add the paneer cubes and toss to coat the cheese. Set aside.

3. Step 3

   Steam the spinach in a large pot with a little water until just wilted. Drain well in a colander. Chop the spinach into pieces no bigger than 1/8-inch.
   

4. Heat a pan over medium heat. Add the paneer cheese and cook on both sides until nicely browned. Remove from pan and set aside.

5. Add remaining oil to the pan. Add the onions, ginger, garlic and chile and cook for 3 minutes, stirring occasionally, until the onions are browned. Add the garam masala, coriander and cumin. Cook, stirring for 1 minute to toast the spices. Add the spinach and remaining salt and mix very well. If mixture is dry, add 1/4 cup water. Heat through.

6. Remove the pan from the heat and add the yogurt. Mix well to combine. Add the paneer and fold in gently. Serve the Saag Paneer over a bed of rice.