INGREDIENTS

• 2 tablespoons melted ghee or avocado oil, divided
• 1 teaspoon turmeric
• ½ teaspoon Kashmiri chile powder
• 8 ounces paneer (or tofu), cubed
• 1 onion, diced
• 1” piece fresh ginger, grated
• 1 teaspoon ground cumin
• ½ teaspoon black mustard seeds
• 3 cloves garlic, minced
• 1 teaspoon garam masala
• 20 ounces frozen chopped spinach, thawed
• 1 cup plain yogurt
• Salt, to taste

INSTRUCTIONS

1. Mix 1 tablespoon oil with turmeric and chile powder and add cubed paneer, tossing to coat.
2. Heat a pan to medium and add paneer, cooking until golden brown – about 8minutes.
3. Remove paneer from pan and set aside.
4. In the same pan, add remaining oil, onion, ginger, cumin, and mustard, and cook until softened – about 5 minutes.
5. Add garlic and garam masala and cook for one to two minutes before adding the spinach.
6. Cook, scraping the flavors from the bottom of the pan until spinach is hot.
7. Remove from heat and stir in the yogurt and paneer, and season with salt to taste.

Serves: 4