Ingredients

• 1 Teaspoon Turmeric
• 1/2 Teaspoon Cayenne
• 1 Teaspoon Kosher Salt
• 3 Tablespoons Oil
• 12 Ounces Paneer, Cut Into 1-Inch Cubes
• 16 Ounces Frozen Chopped Spinach
• 1 Whole Onion, Finely Chopped
• 1 Tablespoon Ginger, Peeled and Minced
• 4 Cloves Garlic, Minced
• 1 Whole Serrano Chile, Finely Chopped
• 1/2 Teaspoon Garam Masala
• 2 Teaspoons Ground Coriander
• 1 Teaspoon Ground Cumin
• 1/2 Cup Plain Yogurt

Directions

1. In a large bowl, whisk together the turmeric, cayenne, salt, and oil. Add paneer cubes and gently toss.
2. Thaw the spinach in the microwave then puree in a food processor until smooth.
3. Fry paneer in a nonstick skillet over medium heat until slightly brown. Remove paneer from pan onto a plate.
4. Add onions, ginger, garlic, and chile to pan. Add extra oil if needed and saute the mixture until it's evenly toffee-colored, which should take about 15 minutes. If mixture is drying out and burning, add water.
5. Add the garam masala, coriander, and cumin. Sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of spices cooks out, 3-5 minutes.
6. Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add salt as desired and up to 1/2 cup of water. Stir and cook about 5 minutes with the lid off.
7. Turn the heat off. Add the yogurt a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer.
8. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes.