Ingredients:
¼ cup olive oil, plus a little extra
1 red onion, chopped
2 garlic cloves, minced
1 medium piece of ginger, grated
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon red chili powder
¼ cup plain yogurt (preferably whole milk)
½ cup water
1 pound spinach, washed and any large stems removed
1 block paneer cheese or extra firm tofu, cubed
Salt
Optional:
1 green chili, chopped
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- In a large pot, heat the oil and then add the chopped onions, garlic, chilies, and ginger until softened. Add the coriander, cumin, and chili powder and mix well. Add the spinach.
- Cook until the spinach softens and shrinks, about 5 minutes.
- Place it all into a blender with the yogurt and water. Blend until smooth. Taste the spinach mixture and add salt if needed.
- Put the paneer in a skillet with a few tablespoons of olive oil or ghee (clarified butter) and fry the paneer to warm it through. Add the spinach mixture to the paneer and heat before serving.