Saag Paneer (Spinach Curry)

Adapted from 101 Cookbooks

1 large bunch spinach, chopped
2 T ghee or unsalted butter
8 oz paneer cheese or tofu (optional)
2 medium onions, chopped
1/2 t sea salt
3 garlic cloves
1 T grated fresh ginger
Spice Mix: 1 T cumin, 1/2 T coriander, 1 t dried mustard, 1/2 t red pepper flakes, dash of cardamom, dash of cloves
1 cup buttermilk or whole milk

Brown both sides of the paneer in 1 T of the butter over medium heat in a large skillet. Heat, at medium-high, the other T of butter in a large pot. Add onions and salt, stir until softened. Add the ginger, garlic and spice mixture and stir for another minute. Add the spinach and stir until wilted. Add the buttermilk and stir gently. Serve the spinach topped with the paneer, fresh lemon juice, sesame seeds and a dollop of yogurt.

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