Saag Paneer (Spinach with Indian Cheese)

My friend, Sibia, makes the best Saag Paneer I've ever had...better than any restaurant. She doesn't measure ingredients so I asked if I could watch her one day and that was when I wrote down the ingredients and how much of everything to put in. It is an absolutely delicious, healthy dish and one I love preparing. I use a lot more ginger than the 1/2 inch since I like the spiciness of the ginger. 

If you want to print this recipe, click the link below:
/uploads/1/2/6/1/12618921/saag_paneer_spinach_with_indian_cheese.pdf

Saag Paneer (Spinach with cheese)

Ingredients
Spinach (½ large bag of small leaf spinach or 2 bunches if loose – be sure to wash bunches thoroughly to get rid of sand)
14 oz Paneer cheese – chopped into cubes (you can buy at Indian Grocery)
2 cloves of garlic
½ inch slice of ginger (peeled and chopped)
2 Tbl of oil
2-3 Tbl of onion (chopped)
1 Tbl flour
Salt
1 Roma tomato chopped (the ones that are kind of oval)
½ tsp of chili powder - if you don't want spicy, then use less
½ – 1 tsp of tumeric

Directions

1. Boil spinach until soft and drain
   
2. Put in food processor or blender and puree – add a little water as needed to get pureed consistency
   
3. Sautee the onions, ginger and garlic
   
4. Add flour and stir
   
5. Add pureed spinach with a little bit of water and stir
   
6. Add a little bit of salt and stir
   
7. Should have creamy consistency
   
8. Add oil to frying pan and heat
   
9. Add chopped cheese and stir until brown on all sides
   
10. Pour spinach into bowl and add cheese
    
11. Serve with rice