Tasty Planner - Recipe - Saag Paneer by Sarah Cavanagh

Instructions

Cut about a cup and a half of paneer, feta, or firm tofu into half-inch cubes and chop a pound of spinach. Cook some minced garlic and ginger in peanut oil or another oil, along with a pinch or two of red pepper flakes until soft, about two minutes. Stir in curry powder to taste (at least one tablespoon), along with some salt and pepper; add the spinach and cook until it wilts. Stir in a dusting of flour (use chickpea flour, if you have it) and cook until just turning golden, Add a couple of spoonfuls of plain yogurt and a cup of half-and-half or cream; cook gently until the mixture begins to dry out. Add the paneer, feta, or tofu, and continue cooking until warmed though; add more half-and-half or cream if necessary, adjust the seasoning and serve.