8 ounces paneer1 lb fresh spinach 1/4 cup  yogurt (optional) 1 tsp cumin powder 1 tsp coriander powder 1 tsp turmeric powder 1 tsp ginger, grated 1 small -medium onion, chopped 1 cinnamon stick (optional) 3 garlic cloves, minced 1 tablespoon olive oil 1 tablespoon fresh lemon juice (optional) Salt and red chili powder to taste 1 tbs cilantro or edible flowers for garnish (optional)

Heat oil in large non-stick pan over medium heat, sautee onions until translucent, then add garlic, ginger, and spices. Sautee for another 2-3 minutes. The spices will brown and aroma will be pungent. Liquefy washed/wet spinach  and yogurt (optional) in the blender until it’s smooth and creamy. Depending on the size of your blender, you may have to do this in batches. Gently pour into the pan of spices, stir well to blend the creamed spinach with spices. Simmer or medium-low heat for 5 minutes. Chop the paneer into bite sized pieces and gently fold into the spinach. This is a checkpoint for salt. Cook on low heat for 15 minutes, stirring every 3-4 minutes. Just before turning off the stove, add the lemon juice. Garnish and serve. Eat with roti or rice. Eat slowly.

recipe adapted from http://clubdinein.com/