Saag Paneer

1 teaspoon turmeric

½ teaspoon cayenne

Kosher salt

3 tablespoons plus 1 ½ tablespoons vegetable oil

12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook's Note*

1 (16-ounce package) frozen chopped spinach

1 medium white onion, finely chopped

1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)

4 cloves garlic, minced

1 large green serrano chile, finely chopped (seeds removed if you don't like it spicy!)

½ teaspoon store-bought or homemade garam masala, recipe follows

2 teaspoons ground coriander

1 teaspoon ground cumin

½ cup plain yogurt, stirred until smooth

subheading: Paneer: Homemade Indian Cheese:

Cheesecloth

8 cups whole milk

¼ cup freshly squeezed lemon juice, plus more as needed, see Cook's Note*

subheading: Aarti's Hot (not heavy!) Homemade Garam Masala:

3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)

3 tablespoons whole cloves

¼ cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)

4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Directions at foodnetwork.com

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