Palak Paneer (or Saag Paneer)

Note: Original from Aarti Sequieira at http://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer-spinach-with-indian-cheese-recipe.html

The recipe as-is uses one "brick" of the Costco saddlebags of paneer, so I usually double the recipe to use both bricks. A single recipe makes enough for 3-4 servings but since this dish requires a decent amount of work, I typically make enough for 2 dinners.

Ingredients

• 1 tsp. turmeric powder

• 1/2 tsp. ground cayenne pepper (a bit more if you like it spicier)

• 2 tsps. Kosher salt

• 3 Tbps. olive oil (use 5 Tbsps when doubling)

• 10-14 ounces paneer, cut into 1/2" cubes

• 2 (16-oz) bags of frozen chopped spinach (ratio is 2-3x spinach as paneer). (OK to thaw in fridge overnight before making the Palak Paneer the next day, to save the microwaving step)

• Optional additional 1 1/2 Tbspns olive oil, if needed (I don't usually need it)

• 1 medium/large white or yellow onion

• 1" thumb fresh ginger (about 1 Tblsp), or 1/2 tsp. powdered/ground ginger

• 4 cloves garlic (for a double recipe I use an entire rose)

• 1 large green serrano chile

• 1/2 teaspoon garam masala

• 2 teaspoons ground coriander

• 1 teaspoon ground cumin

• Additional kosher salt to taste

• 1/2 cup of thick plain yogurt (Dahi or Greek)

Mise en Place

1. Peel and dice onion

2. Peel and grate/mince ginger (I use a microzester)

3. Peel and mince garlic cloves

4. Remove seeds from the serrano chile and dice into very tiny pieces

5. Cut paneer into 1/2" cubes.

Instructions

1. Marinate paneer: Combine the first 4 ingredients (turmeric, cayenne, kosher salt, and olive oil) in a gallon-sized Ziploc bag to make a marinade for the paneer. Separate the paneer cubes and gently place in the Ziploc bag, coating with the marinade to cover all sides of each cube.  Be careful not to break the cubes of cheese. Allow paneer to marinate while preparing the rest of the dish. Set aside the bag of marinating paneer.

2. Thaw/squeeze the spinach: If you didn't already the thaw the spinach overnight, thaw spinach in cheesecloth in a large microwave-safe bowl, 5-8 minutes on High in the microwave. Squeeze the cheesecloth every few minutes to break up clumps and remove most of the water, but SAVE THE GREEN WATER to use later. Set aside.

3. Brown the paneer: In a large skillet over Medium heat (can use a Dutch oven when making a double recipe), add the marinated paneer as the pan warms. In a couple of minutes, toss. Each piece of paneer should be browned on at least one side. Fry another minute or so, and then remove the paneer from the pan into a bowl, and set aside.

4. Saute' aromatics: (If there isn't much oil left in the pan after you removed the paneer, you can add more olive oil to the pan, but it might not be needed.) Saute' the diced onions, grated ginger, minced garlic, and diced serrano chile until everything is evenly toffee-colored, at least 10 minutes but ideally 15 minutes. DON'T SKIMP ON THIS STEP; it's critical to melding all of the flavors so the final dish will really taste right. If the mixture seems too dry, add back a few tablespoons of the green water.

5. Season the aromatics: Add garam masala, coriander, and cumin. Add back some of the saved green water if needed to prevent the mixture from burning. Cook, stirring often, until the raw scent of the spices cooks out, about 5 minutes.

6. Add back the spinach: Add back the spinach and stir well, incorporating the spiced aromatics mixture evenly into the spinach. Add kosher salt and 1/2 cup more of the green water. Stir and cook ~5 minutes without the lid. Remove from heat and puree the spinach and spiced aromatics with an immersion blender (or food processor).

7. Add yogurt: Turn the heat off and remove the pan from any hot surface. Add the yogurt, a little at a time to keep it from curdling.

8. Add marinated paneer: Once the yogurt is well-mixed into the spinach, gently fold in the paneer cubes. Turn the heat back on to Medium, cover, and cook until everything is warmed through, about 5 minutes.

9. Serve over basmati rice (season with turmeric, Better Than Bouillion, and olive oil) or with naan.