Saag Paneer Salad

1. 1

   Wash the bietola or spinach, slice the leaves into 1/4 inch strips, and discard the stems. Wash and halve the cherry tomatoes. Toss the greens and tomatoes with the lemon juice, salt, and freshly ground black pepper in a large serving bowl.

2. 2

   Seed the jalapeno. Peel the ginger and the garlic. Mince all three finely (you could do this in a food processor or mini-chopper). Chop the paneer cheese into 1/4 inch cubes. Chop the white and tender inner green leaves of the green onion into narrow rings.

3. 3

   Just before you are ready to serve the salad, heat the oil in a skillet over medium high heat. When the oil is hot, add the black mustard seeds, fenugreek, and cumin seeds and let them sizzle for 1 minute. Add the jalapeno, ginger, and garlic mix and cook for a minute. Add the paneer cheese cubes and a pinch of salt and saute for a minute. Add the green onions and cook for a minute. Add the garam masala and saute for a final minute, until the cheese is well coated with the spices and the oil is bubbling and fragrant.

4. 4

   Pour the spiced cheese cubes and oil over the greens and tomatoes. Toss and serve.

* Per serving · 4 servings · Values may vary.