Prep: 15 minutes  Cook: 30 minutes  Serves: 4–6

what you need

1 sag paneer kit
10 ounces frozen spinach (thawed, drained) or
2 bunches of fresh spinach
8–10 ounces paneer (Indian cheese) or halloumi or extra firm tofu (cut into 1 inch cubes)—buy fried paneer or tofu to save a step
1 medium onion, roughly chopped
¼ cup finely chopped tomatoes, fresh or canned
1 inch ginger, finely minced, or Ginger Pack
2 cloves garlic, minced
2 tablespoons cashew/almond/nut butter (optional, but recommended)
¼ cup cream or coconut milk (optional)
2 tablespoons oil

make this easy to prepare dish

1. Bring to boil ¾ cup water, add spinach and cook for 5 minutes. Drain and use blender to chop finely and keep aside. Separately, puree onion and keep aside.
2. Omit if you don’t want to fry or have fried tofu or paneer. Heat ½ tablespoon oil in a large skillet on medium for 2 minutes. Add paneer/cheese/tofu, tossing constantly, until brown on all sides. Remove and drain on a paper towel.
3. Add 1 tablespoon oil to same skillet on medium high. When hot, add Spice Pack #9. When the pods swell up (about 1 minute), reduce to medium low, add the onions, garlic and ginger (or Ginger Pack). Saute stirring frequently till the mix starts to caramelize (about 5–7 minutes).
4. Add tomatoes and cook for 5 minutes, stirring frequently. Add spinach, nut butter and salt, mix well and cook for about 3 minutes.
5. Stir in paneer/tofu, and Sag Paneer Spice Masala. Mix well and cook for 2 minutes. Add Hot Spice as desired and cook for 2–3 minutes. Lower the heat and stir in cream or coconut milk (if used) and simmer for 3 minutes.

serving suggestions

Serve with a hot pita, naan, or whole wheat wrap, or rice.

Or, as a side instead of creamed spinach with any meal.