• Start by putting ½ tbsp olive oil in medium size saucepan and then adding chopped frozen spinach*. Allow to thaw and then add spices, garlic, and salt. Mix it up and cover the spinach. Allow to cook on medium-low heat
• Prepare your tomato while spinach cooks. Chop tomato and add to spinach mixture, cover and continue to cook on medium-low heat.
• While spinach cooks start to pan fry paneer.
• First, chop paneer into cubes. Use remaining oil in frying pan and on medium-high heat allow oil to heat up.
• Once oil is heating add paneer. Allow paneer to brown on each side, about 3 minutes per side. Monitor carefully to avoid burning.
• Once browned on each side add to spinach mixture and mix everything. If mixture seems dry add a splash off water.
• Cover spinach and paneer mixture and allow to cook on low heat for at least 10-15 minutes to let paneer infuse with flavor.
• Once done serve with rice, roti, or naan.
• Enjoy!

Notes:

• *If you are using Fresh Spinach, you can use the same amount (1 pound) and cook it down completely in oil. Start by roughly chopping your Spinach. Add enough of the chopped spinach leaves to fill your cooking pot and allow to wilt, should take 2-3 minutes. Add any remaining spinach leaves and allow them to cook down, as well. This will take an additional 2-3 minutes. Be sure to watch and stir as the spinach wilts. [Continue recipe as normal]