Spinach and Cottage Cheese (North Indian Palak Paneer)

Another hot favourite North Indian dish. This mildly flavoured dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato.

1 lb paneer (500 g)
2 medium-sized bunches (1 lb) fresh spinach (500 g)
½ bunch (¼ lb) fresh fenugreek leaves (125 g)
4 Tbsp. vegetable oil, Canola or sunflower oil
1 large onion, finely chopped
1 large tomato, diced
2 tsp. garlic paste
1 tsp. ginger paste
2 tsp. coriander powder
1 tsp. cumin powder
½ tsp. turmeric powder
1 tsp. garam masala powder
kosher or sea salt

Garnish:
1 Tbsp. butter

Cut the paneer into 1" cubes. Heat 2 Tbsp. oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.

Add 2 Tbsp. of oil to the same pan and fry the onions in it till soft.

Add the ginger and garlic pastes and fry for a minute.

Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric, and garam masala powders and mix well. Add salt to taste and mix well.

Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.

Add the previously fried paneer cubes to this gravy and mix to coat the pieces.

Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).

Makes 6-8 servings.