Saag Paneer with Turmeric Basmati Rice

Turmeric Basmati Rice::
1 cup rice
1 tsp turmeric

Wash rice well with several rinses cold water; rub the rice grains lightly in the water, to help remove the white residue.

Add the appropriate amount of rice and cold water into your rice cooker's bowl. Add turmeric. Let the rice soak in the water for at least 30 minutes, and then cook in rice cooker.

Saag Paneer:
2 bunches of spinach, washed well
1 Tbsp mild curry + 6 tsp vindaloo curry
6 cloves minced garlic
1 Tbsp grated ginger
1 tsp powdered coriander seed
1 stick cinnamon
2 dried red chili
1 quart buttermilk
1 cup plain yogurt
1 pinch salt
1 pinch nutmeg
1 paneer cheese package
a few Tbsp ghee

Blanch spinach in hot water quickly. Rinse well with cold water to stop the spinach from cooking. When cool, squeeze the spinach to remove excess water. Mince with a knife on a cutting board.

Cut paneer into cubes. Brown the cubes in ghee until the cheese has browned. Set aside.

Mince garlic, and saute briefly in ghee until fragrant. Add curry powder and briefly cook until fragrant. Be careful to not burn the curry powder. Add 1/2 cup buttermilk and mix well with curry. Bring to a boil. When the liquid starts to dry out, add another 1/2 cup buttermilk. Add 1 cinnamon stick, grated ginger, salt, red chili cut into flakes, and pinch of nutmeg. Continue cooking for 5 minutes; if the liquid starts to dry out add more buttermilk. Add spinach, and continue to add buttermilk until the entire quart has been added. Mix thoroughly. Cook for 30 minutes or so at a low simmer, until the flavors develop. Add 1 cup plain yogurt, and cheese cubes and let cook for 5 minutes or until the cheese is warm and slightly soft. Serve hot with rice.