1. Rinse and pat dry the spinach and thinly slice the onion.
2. Dice the paneer into 1-inch cubes.
3. Heat 1 tbsp oil in a large saucepan or wok over medium heat.
4. When you see a shimmer on the surface of the oil, add the paneer. Sear until the paneer is slightly browned, about 3 minutes. Remove and set aside.
5. Add 3 tbsp oil to the pan. Check to see if the oil is hot enough by throwing in a cumin seed. If it sizzles, the oil is ready. Add the rest of the cumin and allow it to sizzle till you smell the aroma, about 10 seconds.
6. Sauté the onion with ½ tsp salt for 2 minutes or till onion is soft and translucent.
7. Add the ginger and garlic and sauté for another 3 minutes or till the onion is just slightly brown.
8. Add the remaining spices and fold in the spinach. Sauté till the leaves have wilted. Turn off the heat and let sit for 5 to 10 minutes to cool down.
9. Puree the sautéed spinach and onion in a blender or food processor with ¼ cup of water. Once blended, pour back into the pan along with the paneer and ¼ cup water.
10. Bring to a gentle boil over medium heat and turn heat to low. Add yogurt and simmer the curry for 5 minutes. The yogurt is optional but adds a creamy smoothness to the dish.
11. Add salt to taste and serve with warm naan (available in most grocery stores), flour tortillas or rice
Serves 4 to 6 as an entree.
* I love using a mix of greens like spinach, chard, and mizuna from the garden. For convenience, you can use the 10 oz container of spinach leaves available in many grocery stores.
** You can substitute hard-boiled eggs sliced in half lengthwise or chicken cut in 1-inch cubes. If using chicken, simmer the curry for 15 minutes or till chicken is cooked.