- 4 teaspoons butter, divided
- 4 teaspoons grapeseed or other neutral oil, divided
- 1 pound frozen paneer
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1/2" piece ginger, peeled and chopped
- 1-3 small green chiles, seeded and chopped
- 1 1/2 teaspoon to 1 tablespoon mild, medium, or hot curry powder
- 1 teaspoon cumin
- 2 10-ounce packages spinach, thawed and squeezed dry
- 1 1/2 cups plain yogurt, as needed
- Salt, to taste
- 1/2 cup chopped cilantro, optional
Heat 1 teaspoon each butter and oil over medium heat in a large nonstick pan. Add paneer, frying until each square in browned on two or more sides, 12 to 15 minutes. Turn the paneer and shake pan occasionally. Remove from pan, set aside.
Wipe out pan. Heat remaining butter and oil. Add onion, ginger, garlic, and chiles. Fry over medium heat until onions are soft but not browned, about 5 minutes.
Add curry and cumin, stirring until fragrant, about 1 minute.
Add spinach to pan, stirring until well blended. Transfer spinach mixture to food processor or blender and add enough yogurt to render the mixture creamy. If you prefer a coarser mixture, reserve 1/3 of the spinach before processing.
Return to pan, adding reserved unmixed spinach, if using. Add warm water, if needed, to thin.
Stir in paneer, heating gently until paneer softens somewhat.
Serve over Indian bread or white rice or even couscous (the last not authentic but quite good).
Top with cilantro, if desired.