Saag Paneer

Chewy paneer cheese and tender spinach are combined with a copious amount of fresh spice in this classic vegetarian dish from Chef Chintan Pandya of Dhamaka in New York City. His version cooks down blanched, pureed spinach alongside freshly chopped leaves for a satisfying texture and intense flavor. If you have trouble finding Indian-style paneer cheese, substitute another firm, non-melting cheese like Halloumi or Queso Fresco for equally delicious results. 

Salt

3 1/2 pounds baby spinach, divided

1/2 cup canola oil

4 tablespoons unsalted butter

1 1/2 teaspoon cumin seeds

3/4 cup sliced red onion

3 large cloves garlic, minced

1/2 cup chopped tomatoes

5 teaspoons red chili powder

2 1/2 teaspoons garam masala spice blend

5 teaspoons ground coriander

14-16 ounces paneer, cut into 1-inch pieces

1-inch fresh ginger, peeled and julienned

Bring a large pot of water to a boil.  Add a tablespoon of salt to the water. Add half of the spinach and blanch for 1 minute. Remove the spinach and place in a colander to drain. Once cool, roughly puree the spinach in a food processor and set aside. Shred the remaining raw spinach and place in a separate bowl. 

Heat the oil and butter in a large saucepan over medium heat. Add the cumin seeds and cook until they start crackling, about 2 minutes. Add the onion and garlic. Cook until the onions are softened and brown, about 10 minutes. Add the tomatoes and cook until mashed, about 5 minutes longer.

Add the red chili powder, garam masala and the blanched spinach along with a pinch of salt. Cook, stirring frequently, for 10 minutes. Add the shredded raw spinach and toss together until it wilts and sweats, about 2 minutes.

Add the coriander and paneer and cook for 1 minute. Add the julienned ginger and toss to serve.