This classic dish brings out the absolute best in spinach.
- 2 tbsp olive oil divided
- 8 oz paneer of Halloumi cheese cut into 1 1/2-inch cubes
- 1 serrano chile halved lengthwise
- 1 tsp cumin seed
- 5 oz fresh spinach
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- 2 tsp grated peeled fresh ginger
- 1 tsp salt
- 1 tsp garam masala
- 1/4 tsp ground coriander
- 2 plum tomatoes cut into 1/4-inch pieces
- 1/4 cup water
- 2 tbps fresh cilantro leaves
- hot cooked rice
- grilled naan indian flatbread
Heat 1 1/2 teaspoons of the oil in a medium skillet on medium-high heat. Add the cheese, and cook while stirring occasionally, for about 1 1/2 minutes or until browned. Transfer the cheese to a plate, and put it aside. Add serrano chile, cumin seeds, and 1 1/2 teaspoons of the oil to the skillet and cook, again while stirring occasionally until fragrant and the chile is slightly blistered, 1 to 2 minutes. Stir in spinach and continue cooking just until wilted. Take the skillet off the heat and transfer the spinach mixture to the bowl of a food processor. Process that stuff until it becomes smooth.
Heat the remaining tablespoon of oil in a skillet on medium-high heat. Add onion, and cook, stirring occasionally, until it turns translucent, about 3 minutes. Stir in garlic, ginger, salt, garam masala, and coriander. Keep cooking for an additional minute. Add tomatoes and water and continue cooking for two minutes, stirring and scraping to loosen browned bits from bottom of the skillet. Stir in the spinach mixture and cook 2 more minutes. Stir in cheese, and sprinkle with cilantro. Serve over rice with grilled naan.