Spinach and Mustard Greens with Cheese

1. 1

   Heat the oil in a large skillet over medium heat.

2. 2

   Add the onion, garlic, and ginger, and stir-fry until the onion is light brown, 8 to 10 minutes.

3. 3

   Remove the skillet from the heat, and stir in the Bin bhuna hua garam masala and the turmeric.

4. 4

   (The heat from the browned onion will be just right to cook the spices without burning them.)

5. 5

   Transfer the mixture to a blender jar, and add the tomato paste and 1/4 cup water.

6. 6

   Puree, scraping the inside of the jar as needed, to form a smooth, reddish-brown paste.

7. 7

   Return the paste to the skillet.

8. 8

   Pour 3/4 cup water into the blender jar, and whir the blades to wash it out.

9. 9

   Add this to the skillet.

10. 10

    Place the skillet over medium heat.

11. 11

    Pile handfuls of the greens into the skillet, cover it, and let the steam wilt them.

12. 12

    Stir, and repeat with the remaining greens.

13. 13

    Once they are all wilted, cover the skillet and cook, stirring occasionally, until the greens are broken down to a sauce-like consistency and are olive green in color, 10 to 15 minutes.

14. 14

    Stir in the salt, paneer cubes, cream, and Punjabi garam masala.

15. 15

    Continue simmering the curry, covered, stirring occasionally, until the cheese and cream are warmed through, 5 to 8 minutes.

16. 16

    Then serve.

* Per serving · 4 servings · Values may vary.