Saag Paneer

1 . Stage

In a large nonstick or cast-iron skillet, heat 2 tablespoons oil over medium heat until it shimmers. Add the paneer in one layer and cook until brown on one side, about 2 minutes. Flip and cook until brown on the other side, another 2 minutes. (The paneer will splatter, so be careful!)  Transfer the paneer to a bowl filled with hot tap water to help keep it soft.

2 . Stage

Pulse the onion, ginger, garlic, and chile in a food processor until minced. (You may need to add a bit of water to the processor.)

3 . Stage

In a large Dutch oven or saucepan, heat the remaining oil over medium heat until it shimmers. Add the onion paste and cook until light brown and some of it sticks to the bottom of the pan, about 2 minutes.

4 . Stage

Stir in the tomato sauce, coriander, cumin, cayenne, turmeric, and salt. Lower the heat and simmer, partially covered, for about 8 minutes.

5 . Stage

Add spinach and cook, covered, until wilted, about 4 minutes. Stir in the water and simmer, covered, until spinach turns a pale green color, about 15 minutes.

6 . Stage

Drain the paneer and add it to the spinach, along with the cream and garam masala. Continue to simmer the curry, covered, stirring occasionally, about 5 minutes.

7 . Stage

Serve warm alongside cooked rice or naan.