Saag Paneer

Recipe from Milk - Surprising story of milk through the ages by Anne Mendelson

12 oz chhenna (made with 3 qts of milk + 1/3 cup lemon juice)
6 tbsp ghee (or veg oil)
2 lb fresh spinach or leafy greens (or two 10 oz frozen leaf spinach, thawed)
2 inch ginger, chopped
1 green chile, chopped
2 cloves of garlic, chopped
1 tsp cumin seeds, 1 tsp mustard seeds
1 med onion, chopped
1 ripe med tomato, peeled, seeded, chopped
1 tsp salt
1 tsp garam masala
3/4 cup well drained, creamy plain yogurt
3/4 cup heavy cream

o Press Chhenna firmly and cut into cubes and fry in ghee or oil
o Cook greens for 3-4 mins
o Drain and dry by squeezing water away and chop or puree in blender
o Mince garlic, chile, ginger into a paste
o Heat ghee or oil (3 tbsp), add cumin and mustard and when they pop add the above paste
o Add onion and cook for 10 mins
o Add tomato and cook for few more mins and then add spinach
o Add garam masala and cook uncovered for 20 - 25 mins
o Add Paneer to the sauce and cook 5 mins
o Finally add Yogurt and heavy cream

Serve with Naan or Basmati Rice