Saag Paneer

Based on http://www.foodnetwork.com/recipes/tyler-florence/saag-paneer-recipe/index.html

1 or 2 bunch fresh spinach, soaked in cold water and washed thoroughly, stems trimmed
1 small block paneer cheese, cut into cubs
1/2 pint buttermilk
1 single serving size of plain regular yogurt
1 yellow onion, minced
2 garlic cloves, smashed
1 Tbsp grated ginger
1 Tbsp curry powder
1 chile (optional, for heat)
butter
salt

Boil water in a large pot, and blanch spinach by immersing it in the hot water, and then immediately straining. Rinse with cold water. Squeeze the excess water out of the spinach and mince.

Heat butter in saute pan on medium high, and fry for a few minutes until the sides turn light brown. Place paneer in a separate bowl.

Sweat onions for 5 minutes in a saute pan on medium. Add garlic, and ginger, and continue cooking until the onions are soft. Add curry powder, saute the curry powder for about 30 seconds, and then mix with the onions. When the curry powder is fragrant, but not burnt, add the spinach. Turn heat down to low. Add buttermilk and yogurt, and stir to combine. Season to taste with salt. Fold in paneer cubes, and heat until the sauce is hot, and the paneer has slightly softened but do no let boil. Serve with flat bread or rice.