Indian: Saag Paneer (Spinach with Cheese)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)  

Ingredients:

• Water and ice
• 1 lb spinach, washed and large stems removed
• 4 tablespoons ghee
• ½ cup finely chopped yellow onion
• 6 cloves garlic, minced

• ⅓ cup ginger paste (approx 3 oz)
• 1 tablespoon garam masala (see master recipe)

• 8 ounces paneer (or sub feta cheese)
• salt and black pepper to taste
• ¼ cup heavy cream
• Naan bread as a side (optional)

Procedure:

1. Have an ice bath ready
2. Add spinach to a large soup pot; add about ½ cup of water; cover and steam until wilted (about 2 to 3 minutes)
3. Drain the spinach in a colander, shock in ice bath (to retain color of spinach), then drain again
4. Squeeze dry, chop loosely, then transfer to a mixing bowl
5. Add cream and mix gently
6. In a saucepan, melt about half of the ghee, add onion and saute until translucent
7. Add garlic and saute briefly (about 1 minute); turn off heat
8. Add ginger paste, garam masala, salt, pepper; mix well
9. Add saucepan ingredients to bowl of spinach, mix well with hands
10. Add remaining ghee to saucepan; when hot, add cheese and brown briefly on both sides
11. Cut cooked cheese into ¾-inch cubes
12. Stir-in the cubed cheese into the bowl of spinach
13. Microwave for about 1 minute to warm up the spinach to room temperature
14. Serve with naan bread (if desired)