Saag paneer – Indian cheese with spinach

Ingredients:

• 350 gr. paneer (Indian cheese), cut into 2.5 cm cubes.
• 450 g frozen chopped spinach
• 1 teaspoon ground turmeric
• 1/2 tsp cayenne pepper
• 4.5 tbsp. vegetable oil
• 1 medium onion, finely chopped
• 1 piece of ginger (2.5 cm), peeled and finely chopped
• 4 cloves garlic, minced
• 1 large green serrano chili pepper, finely chopped
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp. garam masala
• 1/2 cup plain yogurt, stir until smooth

Preparation:

1. In a large bowl, whisk together the turmeric, cayenne pepper, 1 teaspoon salt, and 3 tablespoons vegetable oil. Add the paneer cubes and mix gently. Let the paneer marinate while you prepare the remaining ingredients.
2. Defrost the spinach in a microwave-safe bowl for 5 minutes, then transfer to a clean towel and squeeze out any excess liquid. Puree in a food processor until smooth.
3. Place a large nonstick frying pan over medium heat and, once hot, add the paneer. After a couple of minutes, flip the paneer over. Each piece should be golden brown on one side. Cook for another minute or so, then remove the paneer from the pan to a plate.
4. Pour the remaining 1.5 tablespoons of vegetable oil into the pan. Add the onion, ginger, garlic, serrano chili pepper, and a pinch of salt. Important: Sauté the mixture until it reaches a uniform toffee-like color, about 15 minutes. Don't skip this step: it's the heart of the dish. If the mixture feels dry and burning, add a couple tablespoons of water.
5. Add coriander, cumin and garam masalaIf you haven't already, sprinkle a little water over the spices to prevent them from burning. Cook, stirring frequently, until the fresh spice aroma fades and the overall flavor of the dish becomes more harmonious, 3–5 minutes.
   
   Add the spinach and stir well, combining the onion and herb mixture. Stir in a pinch of salt and 1/2 cup of water. Cook for 5 minutes.
6. Turn off the heat. Stir in the yogurt a little at a time to prevent it from curdling. Once it's well combined with the spinach, add the paneer. Turn the heat back on, cover, and cook until steamed, about 2 minutes.