Weeknight saag paneer

 This is the mostly uncomplicated version that tasted really well. Wash and chop a bunch of spinach (not baby spinach). Make sure to change water a few times to get rid of any sand. This can be done a day or two in advance. In a large pan, heat some oil. Make small cubes of a pack of paneer (I used Swad). Add them to the pan and let them brown lightly on two three sides. Now, dice a large red onion, lots of garlic cloves (I used Vadilal frozen garlic cloves), and some ginger (I used some frozen paste I had on hand). Remove the paneer pieces and set aside in a plate. In the same pan, add some more oil and ghee, add some cumin and ginger ans garlic. The garlic needs to brown ever so slightly. Then add chopped onion, a pinch of salt,  and let it sauté for a few more minutes. In the meantime, thaw out a pack of frozen mustard leaves (Sarso - I used Vadilal brand) in the microwave. Wash it once to make sure there’s no dirt. Once the onion starts to brown on the edges, add turmeric powder, red chilli powder (just a pinch) and coriander powder. Let it sauté and then add the greens (I didn’t come se any tomatoes and the colour was great). Add some water and some more salt and let the greens wilt and cook for 3-4 minutes, without covering. Now transfer everything to a vitamin, add some water and blend until fairly smooth. This step is so worth it! Transfer back to the pan, add a bit more water , salt, amchur, garam masala powder and the paneer pieces and cook for a few more minutes. There’s one more tadka, but it is worth it. Finely chop a few cloves of fresh garlic. Heat some ghee in a tadka pan, add the garlic and let it brown (Sindhi style). Add a piece of whole red chilli and add the tadka to the saag paneer. Serve hot with parathas. Will make a really nice weeknight dinner.