1 teaspoon turmeric
½ teaspoon cayenne
¼ cup olive oil
12 ounces paneer
3 cups spinach leaves
1 medium yellow onion, finely chopped
1 inch ginger, peeled and minced
4 cloves garlic, minced
1 Serrano chile, seeded and minced
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon garam masala
1 teaspoon salt
½ cup plain yogurt

Cut the paneer into bite sized cubes. Whisk the turmeric and cayenne in a large bowl. Add the cubes of paneer and gently toss.

Heat a large skillet over medium heat. Add half the olive oil and all the paneer cubes. Toss the pan after a few minutes. Each piece of paneer should be browned on one side. Fry for another minute or two. Transfer the paneer to a plate and set aside.

Add the rest of the olive oil to the pan. Add the onion, ginger, garlic and serrano pepper. sauté until the onions are lightly browned, 10 minutes.

Add the coriander, cumin, garam masala, salt and two tablespoons of water. Cook, stirring often, until the spices are fragrant, 2 to 3 minutes.

Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add 1/2 cup of water, stir, and cook 5 minutes with the lid off. Transfer to a food processor and puree.

Place the pureed mixture back in the pan. Taste and season with more salt, if necessary.

Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Stir to combine the spicach with the yogurt. Add the paneer cubes. Turn the heat back on, cover and cook until everything is warmed through, 5 minutes. Serve with naan or cooked rice.

Serves 4

Adapted from a recipe by Aarti Sequeira