3 - 4 cloves of garlic; minced
1 heaping tbsp. of ginger; minced
1 chili, minced
10 – 16 oz of Frozen Spinach; thawed, drained and chopped
½ lb Paneer; cubed
1 tbsp of butter
Peanut or Vegetable Oil
2 tsp curry powder
¾ - 1 cup heavy cream
First, in a non-stick frying pan over medium heat warm some oil and sear your cheese on all sides until golden and browning. When done transfer to a plate lined with paper towels for cheese to drain excess oil. Meanwhile; on another burner, heat a sauté pan over medium heat and melt your butter with a tablespoon of oil. Once melted add your onion and sauté until it begins to become translucent (about minutes depending on the size of the cut).
Next, lower your heat to a medium low and add in your ginger and garlic and give it a good stirring. You will find that your mixture will become very fragrant. Once all is mixed and simmering together, sprinkle in your curry powder and chili and stir it to coat your onion, garlic, and ginger. Your curry powder will begin to toast and this is fine – it is actually what brings out the flavor of the spices.
Then, place your spinach in the pan and heat through while stirring. Your spinach will give off a bit of water / moisture and that is fine. If it is too dry you can add a bit of water to your pan. You want your spinach, and onion spice mixture to be well incorporated. This will not take long; your spinach is already cooked, what you are looking to just heat it through.
Finally, pour in your cream and let it simmer while stirring. At this point you want to taste your Sag and see if you need to add any salt and pepper to your dish. At this point you can remove it from your heat and stir in your reserved fried cheese. And it is ready to eat. I like to serve with rice (recipe for rice to follow)