Saag Paneer

10 packages whole leaf frozen spinach

4 T ghee or oil

16 oz queso panela

1 large onion thinly sliced

1 bulb garlic, thinly sliced

1 large (8 cm) ginger root, grated

1 serrano pepper, deseeded and thinly sliced

2 t garam masala

1 t turmeric

2 t salt

1/2 - 2 C full fat plain yogurt, half and half, or cream

Thaw and squeeze spinach.

Roughly chop.

(If using fresh, blanch in salted water, squeeze, and chop.)

Heat ghee or oil in cast iron wok on high until smoking.

Fry queso panela, scraping pan with metal spatula until golden.

Remove and strain fried queso panela.

Reheat ghee or oil until smoking.

Fry onion, garlic, ginger, and serrano.

Once browned, add garam masala, turmeric, and salt.

Stir vigorously until well colored but not burnt.

Add paneer and spinach, stirring vigorously.

Turn heat off.

Depending on how dry the spinach is add as much dairy as you like.

Reheat very gently.
Serve with basmati rice.
Serves 6.

theguardian