This Palak Paneer is quite different from what you might find in a North American restaurant. It's a quick and easy side dish or a vegetarian main course when paired with naan, paratha or basmati rice. With only a few simple, cheap and readily available ingredients you can have this gorgeous dish on the table in 20 minutes.
Combine cumin, coriander and turmeric powder in a medium-sized bowl. Add paneer and toss to coat. Set aside.
Wash and trim the spinach. Bring a large pot of salted water to a boil and blanch the spinach for about 30 seconds.
Drain the spinach-shock it in an ice bath-drain again.
Finely mince the ginger and garlic then add one teaspoon of salt. With a mortar and pestle or with the flat side of your chef's knife, work ingredients into a paste.
In a 12 inch saute pan, or whatever you happen to have, heat oil over medium-high heat until it's shimmering and just starting to smoke. Add the ginger-garlic paste and cook, stirring continuously, for about 30 seconds as soon as the aroma hits your nose its time to add the next ingredient.
Add onions, tomatoes and green chilis to the pan. Stir to combine. Reduce heat to medium-low, cook until the tomatoes are completely broken down and the onions are beginning to brown. About 5-8 minutes.
Add Spinach and Paneer Cheese, season with salt and pepper, stir gently to combine. Cook until the spinach and paneer are just heated through. The spinach should NOT turn brown — about 1-2 minutes.
*Serve with steamed basmati rice.
*If you made your paneer the night before or you are using store bought paneer take it out at least an hour prior to cooking and let it come to room temperature.