Easy Saag Paneer

This vegetarian delight is loaded with good-for-you greens and lots of fragrant, savory seasonings. You can find pre-made paneer in your local Indian market -- or you can swap in salty feta cheese or tofu. Serve on top of steamed Basmati rice.

PREP TIME: 10 minutes
COOK TIME: 20 minutes

1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons coriander seeds
1/4 teaspoon ground cardamom
1 small yellow onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon freshly grated ginger
1 pound baby spinach, washed and dried
1 small serrano, finely minced
Juice from 2 fresh limes
6 ounces paneer, cut into 1" pieces
1 teaspoon cumin seeds
1/4 teaspoon red chili powder
Kosher salt

Heat 1/4 cup olive oil in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes. Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute. Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add serrano and lime juice; season with salt. Let cool 5 minutes. Stir in 1/2 cup water, then gently fold in paneer. Cook until the paneer is slightly softened and has absorbed some of the sauce, about 5–7 minutes.

Meanwhile, heat remaining 2 tablespoons oil in a small saucepan over medium-high. Add cumin seeds. As soon as cumin seeds start to pop, remove from heat; this should just take about 30 seconds. Add chili powder. Pour cumin mixture over spinach mixture. Serve warm.