Name: Saag Paneer
Total time: 30 min
Yield: 4 servings
Cuisine: India
Ingredients: 13 g ghee, for the paneer; 225 g paneer, cut into 1 × ½-inch pieces; 13 g ghee, for the onion; ½ cup finely chopped yellow onion; 1 tbsp grated fresh ginger; 2 tsp grated garlic (about 3 cloves); 1 serrano chile, stemmed and minced; ½ tsp ground coriander; ¼ tsp ground cumin; 455 g fresh baby spinach (about 8 packed cups); 115 g heavy cream; kosher salt and black pepper; steamed rice and Indian flatbread, to serve

Method

Heat the ghee (13 g1 tbsp) in a large nonstick skillet over medium-high heat. Add the paneer (225 g8 oz) in a single layer and cook, turning occasionally, until golden brown on all sides, about 5 minutes. Transfer to a plate.
Add the ghee (13 g1 tbsp) to the skillet. Add the onion (½ cup), season with salt and pepper, and cook, stirring occasionally, until softened, about 3 minutes.
Add the ginger (1 tbsp), garlic (2 tsp), serrano, coriander (½ tsp) and cumin (¼ tsp). Cook, stirring, until fragrant, about 1 minute.
Add the spinach (455 g1 lb) in large handfuls, stirring and adding more as each batch wilts. Cook until all of it is wilted and tender, 3 to 5 minutes.
Stir in the cream (115 g½ cup) and simmer until slightly thickened, 2 to 3 minutes. Season with salt and pepper.
Fold the paneer back in and cook until heated through, about 1 minute.
Serve with steamed rice and flatbread.

Notes

Soak the paneer cubes in warm water for 10 to 15 minutes before cooking to keep them soft and creamy, then pat dry.
The spicing is deliberately restrained so the spinach and cream carry the dish.
Make ahead. Cook the spinach base a day ahead, up to the wilted spinach and before the cream, then cool it quickly and refrigerate. It is best within 1 to 2 days; cooked spinach turns olive within a day. Sear the paneer fresh and fold it in with the cream when serving. A squeeze of lemon after reheating lifts it.