Sag and Paneer by Bal Arneson

yummy

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  cups fresh broccoli (chopped)
• 2  cups  fresh rapini (chopped)
• 2  cups fresh spinach (chopped)
• 2  tablespoons  grapeseed oil, plus more for frying the paneer
• 1  onion, chopped
• 1  tablespoon fresh garlic (chopped)
• 1  tablespoon fresh ginger (chopped)
• 1  tablespoon garam masala
• 1  teaspoon fenugreek seeds
• 1  pinch salt
• 1  cup panir, cubed (Indian cheese)

Directions

1. Steam the broccoli, rapini and spinach in a stovetop steamer until they are bright green and tender, and then set aside.
2. Place a large skillet over medium-high heat and add the oil. Add the onion, garlic, and ginger and cook for 4 minutes. Add the garam masala, fenugreek seeds, and salt and stir well to toast. Stir in the steamed greens and let simmer for 5 minutes.
3. Heat another nonstick skillet over medium-high heat and add oil. Add the cubed paneer to the hot oil and cook until golden, turning frequently. Stir the paneer into the spinach mixture and serve with rice.