1. spinach leaves (bunch)
2. ¼ clove of garlic, thinly sliced
3. 1 thai chilly, chopped
4. 1 tsp. cumin powder
5. 1 tsp. sambar powder
6. 1 cup paneer, chopped into one inch cubes
7. Rock salt
8. ¼ cup olive oil
9. ½ cup yogurt (plain)

Spinach Mix:

1. chop the panner into one inch cubes, sprinkle the sambar powder in between and set aside.
2. thinly slice the garlic.
3. slice the thai chilly into thin slices.
4. wash, and de-stem the spinach (can be cut in half).
5. heat half the oil in a pan.
6. saute the garlic and once it’s about 70 % done, throw in the thai chillies.
7. throw in the cumin (I like to use cumin seeds and grind them between my fingers).
8. once the garlic starts getting golden brown, reduce heat and throw in the spinach.
9. the spinach cooks quickly (2-3 minutes) and stir in the yogurt, you should end up with an aromatic spinach mix.
10. puree this mix and set aside (something like a Vitamix works great for this).

Paneer:

11. in a pan, heat the remaining olive oil.
12. once the oil is hot, sauté the paneer, taking care to turn on both sides.
13. the paneer is cooked when it’s golden brown, sprinkle the rock salt on the paneer.
15. Pour in the spinach mix and simmer.
16. Serve with naan, a baguette, or rice.

Appel Farms' paneer (available in Washington, works exceptionally well - their paneer is tasty on its own or sauteed as well). They have a recipe on their site that looks great and uses tomatoes and onions, and both of these can be integrated into the above recipe.

Epicurious link here. As seen in the Epicurious recipe, you can substitute tofu for paneer, and cream for yogurt. I like tofu, but there’s no comparison between tofu and paneer.

Another version of the recipe from Mahanandi here. This recipe looks great, but I like mine simple.

You can vary the amount of spinach and come up with paneer with a splash of the spinach mix or make it with more spinach. I prefer the latter style, and this lets you cut down on the quantity of cheese as well. (The cheese is good and healthy, but still.)