Ingredients

• 4 tablespoons unsalted butter
• 8 ounces store-bought paneer or queso fresco, cut into 3/4-inch cubes
• 1 medium yellow onion, diced small
• Kosher salt and freshly ground black pepper
• 5 cloves garlic, finely grated
• 2-inch piece ginger, peeled and finely grated
• 3/4 teaspoon curry powder
• 3/4 teaspoon garam masala
• 1 large tomato, about 8 ounces, halved and grated on the large holes of a box grater
• 2 boxes (10 ounces each) frozen chopped spinach, defrosted and drained
• 2/3 cup heavy cream
• Serving suggestion: steamed basmati rice or Indian flatbread

Instructions

1. Line a plate with paper towels. Heat 1 tablespoon butter in a large skillet over medium heat. When the butter stops foaming, add the paneer cubes and brown well on 2 sides, about 4 minutes total. Remove to the lined plate and reserve. Wipe out the skillet with a paper towel.
2. Have a lid nearby for the skillet. Add another 2 tablespoons butter to the skillet over medium-high heat, then add the onion and 1/2 teaspoon salt. Cook, stirring frequently, until the onion is browned and translucent, about 5 minutes. Add the garlic, ginger, curry powder and garam masala and stir together, 1 minute. Add the grated tomato and stir for another minute. Add the chopped spinach, heavy cream, 1/4 cup water, 1 1/2 teaspoons salt and a few grinds of pepper. Cover and cook over medium-low, 8 minutes. Add the remaining tablespoon butter and carefully fold in the paneer cubes. Simmer for an additional 2 minutes to warm the paneer through.
3. Serve with steamed basmati rice or Indian flatbread.