A Really Good Saag Paneer

Ingredients

• Spinach

  Raw

  680g

• Clarified Butter

  Ghee - Trader Joe's

  6 tsp or 30g

• Onions

  Raw

  2 medium or 220g

• Salt

  Table

  ½ tsp or 3g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Pumpkin pie spice

  Spices

  1 tbsp or 6g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Buttermilk

  Milk, fluid, cultured, lowfat

  1 cup or 245g

• Plain yogurt

  Whole milk, 8 grams protein per 8 ounce

  100g

• Sesame seeds

  Seeds, whole, dried

  100g

• Paneer

  Chanakya Dairy Products Ltd.

  290g

Directions

1. Chop the spinach well, and set aside in a large bowl.
2. While you're chopping spinach, cook the paneer in one tablespoon of the butter over medium heat in a large skillet. Make sure the paneer is in a single layer and use a spatula to flip it regularly so all sides get deeply brown. This typically takes 7 minutes or so. Remove from the pan and set aside.
3. Heat the other tablespoon of butter in your largest soup pot. Add the onions and salt, and saute until the onions soften up, five minutes or so. Add the garlic, ginger, spice mixture, and turmeric. Cook, stirring frequently, until fragrant and nicely combined - a minute or two.
4. Turn the heat up to medium-high and add the spinach to the pan all at once, if possible. Cook, stirring all the while, until the spinach is collapsed and wilted, a couple of minutes. If you need to add the spinach in batches (adding more spinach as it collapses), that is fine too, just do it as quickly as possible.
5. Stir in the buttermilk and cream and heat gently while stirring. If the mixture seems dry, add more buttermilk a splash at a time (this rarely happens to me). Taste and add more salt if necessary and more red pepper flakes if you like. Add a generous squeeze of fresh lemon juice, stir in the paneer, sprinkle with sesame seeds and serve.
6. Recipe by: Heidi Swanson (source: https://www.101cookbooks.com/saag-paneer-recipe/)