Meatless monday: saag paneer

Ingredients

• 2 1/2 tablespoons canola oil or ghee
• 1 1/2 cups thinly sliced red onions
• 1 teaspoon salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 tablespoon dried methi leaves, soaked in 3 tablespoons hot water
• 1 chunk fresh ginger, peeled and cut into slices
• 4 large cloves garlic, peeled and sliced
• 1 long piece fresh turmeric root, peeled and sliced (or 1/4 teaspoon ground dried turmeric)
• 1-3 green thai chilies, stemmed
• 1 1/2 tablespoons coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon fenugreek seeds
• 1/4 teaspoon black peppercorns
• 1 tablespoon Aleppo pepper flakes
• 7 cups mixed fresh greens, including at least mustard greens and spinach, large veins and stems removed and roughly chopped
• 1/4-1/2 cup water
• 1/2 cup Greek yogurt
• 1/2 cup cream
• 8 ounces paneer, cut into 1/2 inch cubes and pan fried until golden brown, then drained and cooled

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Preparation

• Heat the oil or ghee in a heavy bottomed, deep skillet or pot over medium high heat and add onions when the oil shimmers. Sprinlkle with salt and cook, stirring as needed, until the onions are a nice medium golden brown. Add the mustard and cumin seeds.
• Grind together the next few ingredients, from the dried methi leaves to the Aleppo pepper flakes, into a yellowish green paste, using some of the soaking liquid from the methi as needed to make a smooth paste.
• When the mustard seeds sputter and pop, add the spice paste, and cook, stirring, until everything is fragrant and the onions are a reddish brown. Add the greens all at once, and stir in the water, starting with the smaller amount.
• Cook, stirring until the greens deepen in color and wilt.
  
• Once the greens are wilted, stir in the yogurt and cream. Bring to a simmer, and add the paneer, and cook, stirring, until the cheese is heated through and spongy–about five to ten minutes.
• Add salt to taste and serve with naan or roti or steamed basmati rice.

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