This is one of my favorite Indian dishes. I always thought it was made with spinach (palak) but I've just learned it can also be made with half mustard greens or arugula (sag) so use whatever you have on hand. Paneer is home-made cheese but most Indian restaurants use tofu. Feel free to substitute it but it won't be as tasty. The original recipe is from Yamuna Devi's, The Art of Indian Vegetarian Cooking.
fresh paneer cheese (recipe below) cut into 1/2" cubes
1 c. coconut oil to fry the cheese
2-4 hot green chiles cut into pieces
1" piece of fresh ginger
1/2 c. whey or water
1 T. ground coriander
1 t. turmeric
1 t. ground cumin
1/2 t. paprika
1/4 c. ghee
4 pounds spinach or a combination of spinach, mustard greens and/or arugula
1 t. garam masala
2 t. salt
6 T. cream
12 c. cream
9.5 T. lemon juice
Pour milk into heavy bottomed pot with plenty of room to boil (no more than 1/2 full!) Bring to boil, stirring often to prevent scorching and sticking. Reduce heat to low and immediately drizzle in lemon juice. Very gently and slowly move the spoon through the milk in one direction. After 10-15 seconds, remove the pan from the heat and continue to gently agitate the milk until large lumps of soft curd form.
As soon as the cheese has formed, remove the pan from heat, cover and set aside for 10 minutes.
Set a large colander lined with cheesecloth (I use organic cotton muslin) over a bowl (to catch the whey) and pour in the cheese curds (I used a skimmer). Fold the cloth around the curds and rest something heavy on them (I used a gallon jar filled with rice). Press for 45-75 minutes (I left mine overnight because it was more convenient for me).
Unwrap and cut into 1/2" cubes.
Fill a very small (1 qt) sauce pan with 1 c. coconut oil and heat to medium. Fry cheese cubes 10 at a time, stirring, until lightly browned. Drain on paper towels and set aside.
While the cheese is draining, place chilies, ginger and whey in a blender or food processor and process to a smooth puree. Add coriander, turmeric, cumin and paprika and pulse to blend well. Set aside.
Heat the ghee over medium heat. Add spice mixture then pack in the greens. Reduce heat slightly, cover and cook 8 minutes. Using 2 forks turn the greens over so that the cooked leaves on the bottom change places with the ones on the top. Cover and cook another 8 minutes.
Optional: Puree the greens in a processor or blender and return them to the pan.
Add the garam masala, salt, fried paneer, and cream. Cover and cook 5 minutes. Stir well and serve.
I have seen photographs where the cheese is sprinkled over the top of the greens and is not mixed in. I'm going to try it that way next time.