- 1 pound fresh baby spinach (about 8 packed cups)
- 2 tablespoons ghee
- 8 ounces paneer, cut into 1-by-1/2-inch pieces
- ½ cup finely chopped yellow onion
- Kosher salt and black pepper
- 1 tablespoon freshly grated peeled ginger (from a 2-inch piece)
- 2 teaspoons grated garlic (from about 3 cloves)
- 1 serrano chile, stemmed and minced
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ½ cup heavy cream
- Steamed rice and Indian flatbread, for serving
In a food processor, working in batches, pulse spinach until minced but not puréed. Do not pack the spinach too tightly or it won’t get evenly chopped. You should have about 3 packed cups of minced spinach.
- Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.
- Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
- Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
- Add minced spinach and 1/2 cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
- Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.