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1
In a large bowl, whisk together the turmeric, cayenne, 2 teaspoon salt and 6 tablespoons oil.
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2
Cube the cheese, then drop in the mixture and gently toss, taking care not to break the cubes if you're using the homemade kind.
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3
Let the cubes marinate while you get the rest of your ingredients together and prepped.
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4
Thaw the spinach in the microwave for about 4 minutes on high, then puree in a food processor until smooth.
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5
Alternatively, you can chop it up very finely with a knife.
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6
Add 3 tablespoons ghee or oil to the pan on med-high heat.
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7
Add the onions and begin to fry or brown them, once beginning to become clear and brown add ginger, garlic.
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8
Now here's the important part: saute the mixture until it's evenly toffee-colored, which should take about 15-20 minutes.
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9
Don't skip this step - this is the foundation of the dish!
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10
If you feel like the mixture is drying out and burning, add a couple of tablespoons of water
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11
Add the garam masala, coriander and cumin.
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12
Sprinkle a little water to keep the spices from burning.
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13
Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
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14
Add the spinach and add 1 1/2 cups of water, stir well to mix it all together, and cook about 5 minutes.
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15
As you are cooking the onions or just simmering the spinach mixture.
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16
Place a nonstick skillet over medium-high heat, and add the paneer as the pan warms.
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17
In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side.
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18
Fry another minute or so, and then remove the paneer from the pan and put it into the spinach mixture.
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19
(for this size recipe it takes 2 pan fulls to fry it all)
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20
Turn the heat to low.
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21
Add the yogurt, a little at a time to keep it from curdling.
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22
Once the yogurt is mixed into the spinach cook until everything is warmed through, about 5 minutes.
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23
Serve.
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24
You can serve over rice or with Naan bread.
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25
I like it with Naan better but some like it over rice.
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26
Or Pita chips too.
