Saag Paneer (Saag Panir)

This recipe is copied from Greg Tulonen's pages. I've been using this recipe a lot, and I live in mortal fear that it will disappear from his web site one day. This way I know it's safe.

Since fresh spinach is horribly expensive in Finland, I mix 50% fresh and 50% frozen spinach. I think I actually prefer the texture this way - as it's a little more creamy. You may need to drain the frozen spinach a little bit, though, as there's a fine line between creamy and soggy.

Ingredients

• 1 1/2 pounds fresh spinach
• paneer from 1/2 gallon milk
• vegetetable oil
• 6 Tbs butter
• 1 onion, peeled and chopped
• 4 garlic cloves, peeled and crushed
• 1-inch piece fresh ginger root, peeled and grated
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp ground black pepper
• 1 tsp garam masala
• 1 tsp kosher salt (or to taste)
• a pinch of tumeric
• 1 cup yogurt

Directions

1. Wash the spinach well. Cook it in a saucepan with 1/2 cup of water for 2 or 3 minutes. When tender, drain and chop.
2. Cut the paneer into 1/2-inch cubes. Heat oil in a large skillet. Fry the cubes of paneer in batches, turning over once or twice, until they are light brown. Remove the paneer with a slotted spoon. Drain on paper towels.
3. In a large skillet, melt the butter with 1 tablespoon of oil over medium heat and cook the onion until just beginning to turn brown. Add the garlic and cook for 2 minutes. Add the ginger and the spices, and stir well. Heat for a few minutes.
4. Transfer the contents of the skillet into a food processer. Add the yogurt and process together until smooth.
5. Transfer the spinach mixture back to the skillet. Add the paneer, and simmer, covered, for 10 minutes. Serve hot.