I love this dish! But, the paneer (Indian cheese that can be cubed and cooked) is hard to come by so I ususally make it without it and it’s just as good.
1/2 pound spinach, washed
1 tablespoon oil
4 oz paneer cheese, cubed (optional)
1 small onion, minced
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1/8 teaspoon turmeric
1/4 teaspoon cumin powder
1/8 teaspoon corriander powder
pinch mustard powder
pinch red pepper flakes
pinch cardamom
1 clove
salt and pepper to taste
1/2-3/4 cup buttermilk or cream
pinch of ground nutmeg
Heat oil in large skillet on medium. Sautee paneer until lightly browned, about 3-5 minutes. Remove paneer from heat and add onion, sauteeing until softened, about 5 minutes. Add garlic, ginger, spices and salt. Cook for a couple more minutes, stirring constantly. Turn up the heat and add spinach, stirring until wilted down. Stir in buttermilk/cream and simmer until thickened, about 5 minutes. You might need to add more cream if necessary. Check seasonings, adding more if needed, and add the nutmeg. Remove from heat, stir in the paneer, and serve hot.