Saag Paneer

2 tsp TABASCO^® Green Jalapeño Sauce (or to your taste)

17.5 oz paneer (1 block), cubed about ½ inch

14 oz spinach

yogurt

5-6 garlic cloves, crushed

1 medium size tomato, roughly chopped

1 small onion, chopped

2 tsp coriander powder

1 tsp cumin seeds

1 tsp garam masala

2 tbsp oil (olive oil, vegetable oil or sunflower oil all work fine)

¼ cup water

Salt to taste

Wash the spinach and place into a pan of boiling water. Cook for 3-4 minutes.

Remove the spinach and place it immediately in cold water to halt the cooking process.

Purée the spinach.

Heat 2 tbsp oil on a medium heat in a medium-sized saucepan

Shallow fry the paneer for 2 minutes, or until the sides go brown, being careful not to burn it. Set aside.

Using the same pan, add another tbsp of oil if needed and on a medium heat fry the cumin seeds, chopped garlic and onion for 5-6 minutes.

Mix in the chopped tomato and the cooked spinach and cook for another 5 minutes.

Season the mixture with TABASCO^® Green Jalapeño Sauce, coriander powder and salt, tasting along the way.

Cover pan and simmer for another 8-10 minutes.

Add the paneer and the garam masala. Then add the water and cover the pan to simmer for another 8-10 minutes.

Serve hot with chapatis, rice, naan or pita.