Saag Paneer

I don't cook vegetarian dishes too often but this is a great one.  Rich Indian flavours served over basmati rice.  

Here's what you need:

2 tbsp vegetable oil1 tbsp butter

1 onion
3 cloves garlic
2 tsp finely grated ginger

2-3 small hot red chilies or 1/2 tsp cayenne pepper
3/4 tsp salt
1/2 tsp ground coriander
1/2 tsp turmeric
1 pinch cinnamon

1/2 tsp garam masala
1 can diced tomatoes
1/3 cup plain yogurt
2 tsp lemon juice8 oz paneer

5 oz spinach

1/4 cup chopped cilantro

Paneer can generally be found in Asian grocery stores but it's also often available in large supermarkets.  It is a fresh, solid, unaged cheese.  It doesn't have much flavour on its own but is great in this dish with a rich, spicy sauce.  

Dice the onion.  Finely chop the garlic, ginger and chilies in a little food processor.  

Melt the butter in a little oil in a large pan.  

Add the onions to the pan and cook for a few minutes until softened.  

Add the garlic and chilies and cook for about a minute more, then add the spices - coriander  turmeric, cinnamon, garam masala and salt.  Cook for 30 seconds until spices are fragrant.  

Add the tomatoes and cook another 3 minutes.  

Add the spinach and stir until wilted.  

Stir in the yogurt  and lemon juice and bring to a simmer. 

Dice the paneer.

Add the paneer to the sauce.

Cook until heated through.

I served this over some basmati rice.  

With some roasted cauliflower and naan on the side.  Tasty and pretty healthy too!