Saag Paneer

Ingredients
1 tsp turmeric
1/2 tsp salt
1/4 tsp cayenne
2 tbsp oil
225g pack paneer (cut into cubes)
300g frozen chopped spinach
1 medium onion
2/3 tbsp minced ginger
3 cloves garlic
1/4 tsp chilli powder
1/4 tsp garam masala
1.5 tsp coriander
1 tsp cumin
90g greek yoghurt

Method
1. Mix together the turmeric, cayenne, salt and oil - drop in the cubes of paneer and coat - let the cubes marinate while preparing other ingredients.
2. Thaw the spinach in a microwave, then puree in a food processor until smooth. 

3. Fry the paneer in a nonstick pan over medium heat until browned on most sides - remove to a plate.
4. Fry the onion, ginger, and garlic in a tablespoon of oil, until the mixture is evenly toffee-coloured - this should take about 15 minutes.  If the mixtures dries out add a couple of tablespoons of water.
5. Add the chilli powder, garam masala, coriander and cumin. Add a little water to keep the spices from burning. Cook, stirring often, for 3 to 5 minutes, until the spices mellow.

6. Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 100ml of water, stir, and cook about 5 minutes with the lid off.
7. Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.

Status

Very nice - have also used the spiced paneer element as an ingredient in an indian rice / vegetable stir-fry.