Sag and Paneer

My quest to make decent homemade Indian food continues! I was beyond excited when I found paneer hidden in the cheese section at our grocery store. The paneer dishes at the Indian buffets are always my favourite. I got this recipe after watching Bal Arneson on the Food Network show "Spice Goddess." She's really great at making Indian food approachable in the kitchen and always offers alternatives to ingredients in case you don't have something in your cupboard.

Sag and Paneer

2 cups chopped broccoli 
2 cups chopped rapini (also known as broccoli rabe, can substitute for swiss chard if you can't find it)
2 cups spinach
2 Tbsp grape seed oil  (any oil will do)
1  Tbsp chopped ginger 
1 Tbsp chopped garlic 
1/2 cup chopped onion 
1 tsp finely chopped green chili 
1 Tbsp garam masala 
1 tsp fenugreek seeds (I've substituted this with curry powder before, but these things taste great so they are worth the purchase)
pinch of salt and pepper 
1 cup cubed paneer

Steam the broccoli, rapini and spinach until bright green. Puree the mixture. If you're having issues with pureeing this, you can add water, coconut milk or cream to the mixture to help the process (just don't go crazy - once it hits soup consistency there is no going back).

Place a large skillet over medium-high heat and add oil. Add onion, garlic and ginger and cook for 4 minutes. Add spices and stir well to toast. Stir in the steamed greens and let simmer for 5 minutes.

Heat another skillet over medium-high heat and add oil. Add cubed paneer and cook until golden. Stir into the spinach mixture and let cook for 5 minutes on low heat to let the flavours meld.

Serve with rice and naan!

PS: Still looking for a naan recipe people! Help a girl out!