Any-Dark-Leafy-Greens’ll-Do Saag Paneer

INGREDIENTS

• 1 pound spinach or dark leafy greens such as chard, beet greens, collard greens or any combination of those! (about 8 packed cup total)

• 2 tablespoons ghee (or any high heat cooking fat)

• 8 ounces paneer, cut into 1-by-1/2-inch pieces (or tofu!)

• ½ cup finely chopped yellow onion

• Kosher salt and black pepper

• 1 tablespoon freshly grated peeled ginger (from a 2-inch piece)

• 2 teaspoons grated garlic (from about 3 cloves)

• 1 serrano chile, stemmed and minced

• ½ teaspoon ground coriander

• ¼ teaspoon ground cumin

• ½ cup heavy cream

• Steamed rice and/or Indian flatbread, for serving

Directions:

1. In a food processor, working in batches, pulse dark leafy greens until minced but not puréed. Do not pack the greens too tightly or it won’t get evenly chopped. You should have about 3 packed cups of minced greens.

2. Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.

3. Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.

4. Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.

5. Add minced greens and 1/2 cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.

6. Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.

7. Divide rice and flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.

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Recipe Source: Adapted from NYT Cooking Recipe