Meatless Monday: Saag Paneer

Ingredients:

2 1/2 tablespoons canola oil or ghee
1 1/2 cups thinly sliced red onions
1 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 tablespoon dried methi leaves, soaked in 3 tablespoons hot water
1″ chunk fresh ginger, peeled and cut into slices
4 large cloves garlic, peeled and sliced
1″ long piece fresh turmeric root, peeled and sliced (or 1/4 teaspoon ground dried turmeric)
1-3 green thai chilies, stemmed
1 1/2 tablespoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon black peppercorns
1 tablespoon Aleppo pepper flakes
7 cups mixed fresh greens, including at least mustard greens and spinach, large veins and stems removed and roughly chopped
1/4-1/2 cup water
1/2 cup Greek yogurt
1/2 cup cream
8 ounces paneer, cut into 1/2 inch cubes and pan fried until golden brown, then drained and cooled
salt to taste

Method:

Heat the oil or ghee in a heavy bottomed, deep skillet or pot over medium high heat and add onions when the oil shimmers. Sprinlkle with salt and cook, stirring as needed, until the onions are a nice medium golden brown. Add the mustard and cumin seeds. Grind together the next few ingredients, from the dried methi leaves to the Aleppo pepper flakes, into a yellowish green paste, using some of the soaking liquid from the methi as needed to make a smooth paste.

When the mustard seeds sputter and pop, add the spice paste, and cook, stirring, until everything is fragrant and the onions are a reddish brown. Add the greens all at once, and stir in the water, starting with the smaller amount. Cook, stirring until the greens deepen in color and wilt. Once the greens are wilted, stir in the yogurt and cream. Bring to a simmer, and add the paneer, and cook, stirring, until the cheese is heated through and spongy–about five to ten minutes.

Add salt to taste and serve with naan or roti or steamed basmati rice.