Paneer ( or 24 ounces store-bought paneer or roasted veggies)
3 tablespoons ghee
one white or yellow onion, diced
2 tablespoons ginger, rough chopped
4 garlic cloves, rough chopped
½ –1 jalapeno or use 2 serano chillies, rough chopped
2 teaspoons cumin ( ground or seeds)
2 teaspoons coriander ( ground or seeds)
2 teaspoons garam masala
1 teaspoon black mustard seeds (optional)
10–12 ounces frozen spinach ( 1 ½ lbs fresh, see notes)
1 cup water
¾ cup plain yogurt
½ cup cashews
1 teaspoon salt
½ teaspoon sugar or alternative
In a large non-stick skillet, heat a few tablespoons oil or ghee and season the oil generously with salt and pepper. Pan-sear the paneer until golden and crispy, and set it aside.
Wipe out the skillet, heat 3 tablespoons ghee over medium heat. Add onion, ginger, garlic and chilies, and sauté until deeply golden and fragrant, stirring often, about 15 minutes, taking your time here. Add the spices ( coriander, cumin, garam masala and mustard seeds) and sauté 2-3 more minutes. Add the frozen spinach and cup of water, lower heat and simmer uncovered until the spinach is just thawed.
Place the spinach mixture in a blender, topping with the yogurt and cashews. Add the salt and sugar. Blend well, until silky smooth. If mixture is too dry to blend, add just enough water to get the motor going. Taste, and adjust heat by adding a little cayenne if you want more of a kick. This will seem slightly salty at first but once you add the paneer, it will soak up the salt.
Place the spinach sauce back on the stove uncovered, on med heat. Warm it up slowly, stirring often so it doesn’t burn. Add the pan-seared paneer and continue cooking until the paneer is warmed through.
Enjoy this over Basmati Rice, Naan Bread, Roti or cauliflower rice.