Saag Paneer

Directions

1. 1
   Blanch the spinach leaves in boiling water for 2 minutes, then refresh in cold water, drain, and chop very finely.
2. 2
   Put a small frying pan over low heat and dry-fry the cumin for 23 minutes, or until fragrant.
3. 3
   Remove, dry-fry the coriander, then the fenugreek for 23 minutes each, or until fragrant.
4. 4
   Heat the oil in a heavy-bottomed frying pan over medium heat and fry the onion, garlic, cumin, coriander, and fenugreek for 1012 minutes, or until golden and aromatic.
5. 5
   Stir in the tomato, ginger, and garam masala and bring to a boil.
6. 6
   Add the spinach and cook until the liquid has almost evaporated.
7. 7
   Fold in the paneer, trying to keep it in whole pieces.
8. 8
   Stir gently until heated through.
9. 9
   Season with salt to taste.