Saag paneer – spinach with fried Indian cheese

Ingredients:

• 340 g paneer, cut into 2.5 cm cubes
• 1/2 tsp natural yogurt (mix until smooth)
• 1 pack (450 g) frozen chopped spinach
• 1 teaspoon turmeric
• 1/2 tsp cayenne pepper
• Salt
• 3 tbsp plus 1.5 tbsp vegetable oil
• 1 medium white onion, finely chopped
• 1 piece of ginger, peeled and finely chopped, 2.5 cm long and the thickness of a thumb (about 1 tbsp)
• 4 crushed cloves of garlic
• 1 large green serrano chili, finely chopped (remove the seeds if you don't like it too spicy)
• 1/2 tsp garam masala spice mix (see recipe below)
• 2 tsp ground coriander
• 1 tsp ground cumin

Homemade Garam Masala Spice Mix:

• 3 large cinnamon sticks (if you bought your cinnamon in the Indian section, use about 3 tablespoons of bark pieces)
• 3 tablespoons whole cloves
• 1/4 cup green cardamom pods (peeled and discarded, yielding about 2 tablespoons of seeds)
• 4 large black cardamom pods (peeled and discarded to yield about 1 tablespoon of seeds), optional

Preparation:

1. In a large bowl, combine turmeric, cayenne pepper, a teaspoon of salt, and 3 tablespoons of oil. Carefully add the paneer cubes and mix gently, being careful not to break the cubes if using homemade cheese. Marinate the cheese cubes while you assemble and prepare the remaining ingredients.
2. Microwave the spinach in a microwave-safe bowl for 5 minutes on high power, then puree in a food processor until smooth. You can also finely chop it with a knife.
3. Place a large nonstick frying pan over medium heat and, once hot, add the paneer. After a couple of minutes, stir until each piece of paneer is golden brown on one side. Fry for about another minute, then transfer to a plate.
4. Add the remaining 1.5 tablespoons of oil to the pan. Add the onion, ginger, garlic, and chili pepper. Now comes the key: fry the mixture until it caramelizes, about 15 minutes. Don't skip this step—it's the heart of the whole dish! If you feel the mixture is drying out and burning, add a couple tablespoons of water.
   
   Add the garam masala, coriander, and cumin. If you haven't done so yet, add a little water to prevent the spices from burning. Cook, stirring frequently, until the raw spices are cooked through and the flavors are slightly more balanced, 3-5 minutes.
   
   Add the spinach and stir well to combine the onion mixture with the spinach. Add a pinch of salt and 1/2 cup of water, stir, and cook for about 5 minutes, uncovered.
5. Turn off the heat. Add the yogurt, a little at a time, to prevent it from curdling. Once the yogurt and spinach are well combined, add the paneer. Turn the heat back on, cover the pan with a lid, and cook until the paneer is infused with the spices, about 5 minutes. Serve.
   
   Chef Aarti's Homemade Spicy Garam Masala: In a spice grinder or coffee grinder, combine the cinnamon sticks, cloves, green cardamom seeds, and black cardamom seeds (if using) and grind thoroughly. Store the spice mixture in an airtight container away from direct sunlight.