Saag paneer, a delicious Indian spinach curry

Saag paneer, or in Bengali Palak Saag (spinach) paneer is an easy to make vegetarian dish. Every household has it's own recipe for it. Here's mine.

homemade paneer (see former recipe)
frozen spinach
a chopped onion
2 chopped tomatoes
teaspoon of ginger- and garlic paste
tablespoon of ghee (clarified butter) or olive oil
Jeera (cumin powder)
Dhone (coriander powder)
Holud (turmeric)
Salt to taste

Start by frying of the paneer which have been cut into cubes of about 1 cm. When golden brown leave to drain on some kitchen paper. Put aside till used.
Heat the ghee or olive oil in a pan and add the garlic- and ginger paste and the onion. Fry till the onion is softened and is glossy. Then add the spices (dhone, jeera and holud) all to taste. Put the chopped tomatoes and their juice in the pan and fry of on a medium heat. If the mixture might stick to the bottom, add a bit of water to it, to prevent it from burning and giving a bitter taste to the dish. Now add the frozen spinach. Stir occasionally until the spinach is all melted in the curry and heated trough. Taste and if needed adjust the spices and add salt. Just before serving add the fryed paneer to the dish and stir gently so all the cubes of paneer are covered in the palak saag.

For a more spicy version of this paneer dish you can add some finely chopped fresh red peppers or some dried chili flakes.

Serve with steamed basmati rice. roti  or parata.