Saag Paneer (Spinach with Indian Cheese)

Nick and I visited our friends Dave and Katie Kiss in Brecksville, Ohio, this past weekend.  They took us to the Cleveland's West Side Market, which was glorious.  I got a little bit of everything, including Paneer cheese for a super reasonable price.  I was so excited to make one of my favorite Indian dishes when we got home.  Nailed it!

 

INGREDIENTS

1 ½ lb. paneer cheese
6 tbsp. ghee or canola oil
4 cloves garlic, chopped
1 serrano pepper, stemmed and chopped
6 cups finely chopped spinach
Kosher salt, to taste
6 tbsp. heavy cream
1⁄2 tsp. garam masala
1⁄4 tsp. cayenne
1 (1") piece of ginger, peeled and chopped
Naan or rice, for serving

DIRECTIONS

• Cut cheese into 1⁄2” x 1″pieces. Heat ghee in a 12″ nonstick skillet over medium heat. Working in batches, add cheese, and fry until golden brown, about 6 minutes. Using a slotted spoon, transfer cheese to a plate and set aside; reserve skillet with ghee.
• Place garlic, ginger, peppers, and 1⁄4 cup water into blender and purée into a smooth paste. Return skillet with ghee to stove, and heat over medium-high heat. Add ginger-garlic paste, and cook, stirring, until fragrant, about 30 seconds. Add spinach, salt to taste, and cook, stirring often, until spinach wilts, about 1 minute. Reduce heat to medium-low, cover, and cook, stirring often, until spinach is very soft, about 15 minutes. Stir in cream, garam masala, and cayenne.
• Add cheese to skillet, cover, and continue cooking until liquid thickens and spinach is soft, about 15 minutes. Serve with flatbread or rice, if you like.