Ingredients
3 tablespoons olive oil
2 cloves garlic
1 tablespoon fresh ginger root
2 dried red chile peppers
1/2 of a large onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
coarse sea salt, or ONO Hawaiian salt, to taste
3/4 cup sour cream, more as desired
18 ounces or more fresh spinach, torn
8 ounces paneer
fresh cilantro, for garnish
Directions
Chop paneer into bite-size cubes and set aside. (Optional: fry chopped paneer cubes in three tablespoons olive oil until browned; drain on paper towel and set aside.)
Saute chopped spinach, adding handfuls at a time until it is cooked down, about 13 minutes total. Drain and squeeze to remove excess liquid. Chop spinach in food processor, and set aside.
In food processor, dice garlic, ginger, chiles, and onion. Saute the onion mix in three tablespoons olive oil until lightly brown. Mix in the cumin, coriander, turmeric, sour cream, and spinach. Add more or less sour cream to achieve desired creaminess. Season with salt to taste. Keep warm over medium heat until ready to serve. Garnish with cilantro.
