Paneer can be baked, sauteed or grilled without melting, making it the ideal low-calorie cheese for an Indian-inspired, creamy, spicy spinach recipe.
Prep time:20 minutes
Total time:40 minutes
1 serrano chilistemmed and chopped
3 clovesgarlic, crushed
1-inch sectionfresh ginger, peeled and chopped
2 tablespoonsbutter, divided
2 tablespoonsolive oil, divided
8 ouncespaneer, cubed, about 16 pieces
1/2 teaspoongaram masala or curry powder
Pinchred chili powder
6 cupsfresh spinach, rinsed, stemmed and chopped fine
Sprinklesalt and pepper to taste
2 tablespoonsplain yogurt
Combine serrano chili, garlic and ginger in food processer. Whiz for 15 to 20 seconds. Set aside.
Melt 1 tablespoon butter into 1 tablespoon oil in heavy-bottomed skillet over medium heat. Add paneer cubes. Sear on two sides until paneer is golden brown, about 10 minutes. Cover and remove from heat.
Meanwhile, melt remaining butter into oil into large skillet over medium heat. Add onion and sauté for 5 to 6 minutes until onion turns soft and translucent. Season onions with cumin, garam masala and red chili powder. Add ginger and garlic paste and stir until aromatic, about 1 minute. Add spinach and cook, stirring until spinach wilts and turns bright green, about 1 minute. Add salt and pepper. Add yogurt, stir and reduce heat. Cook for about 5 minutes longer allowing flavors to fuse.
Plate cooked spinach with paneer. Serve with flat bread or rice.