Saag Paneer (Spinach Paneer)

• 2 cups spinach leaves (fresh or frozen)
• Half cup paneer, cubed (you can get this at any supermarket)
• 2 tablespoons olive oil
• Half teaspoon cumin seeds
• 1 small onion, finely chopped
• 1 garlic clove, minced
• Half teaspoon grated ginger
• 1 small tomato, chopped
• One quarter teaspoon turmeric powder
• Half teaspoon ground cumin
• Half teaspoon garam masala
• Salt to taste
• 2 tablespoons milk or water

1. Blanch spinach in hot water for 2 minutes, drain, and blend into a coarse paste.
2. Heat oil in a non-stick pan. Add cumin seeds and let them pop.
3. Add onion, garlic, and ginger. Sauté for 2 minutes.
4. Stir in tomato and cook until soft. Add turmeric, ground cumin, and salt.
5. Add spinach puree and cook 5 minutes on low heat.
6. Stir in paneer and garam masala. Cook for another 2 minutes.
7. Add a splash of milk or water if needed. Serve warm with basmati rice or wholewheat roti.

TIP: This recipe can be served with Half cup cooked basmati rice OR 2 wholewheat rotis or wraps (individual).