Saag Paneer Salad

4 servings

12 ounces paneer (see note) Kosher salt

Canola oil

1 white onion, chopped fine

6 garlic cloves, minced

1-inch piece of ginger root, peeled and

grated

1 mild green chile, seeded and chopped

fine

1 teaspoon garam masala

1 teaspoon cumin 1 ⁄2 teaspoon turmeric 1⁄3 cup water

Juice of 1 ⁄2 lemon 5 ounces baby kale (or any sturdy, tender green)

1 cup plain Greek yogurt, mixed with a pinch of salt and 1 teaspoon cumin (add 1 tablespoon water, if desired)

Cut the cheese into 1-inch pieces. Toss with a sprinkle of salt. Heat a swirl of oil in a pan set over medium heat. Cook the cheese until browned and crisp. Remove from pan and set aside to drain on paper towels.

Turn the heat to medium low and add a little more oil. Cook the onions until very soft, then add the garlic, ginger and chile. Cook for another minute, then add the spices and stir, cooking for 2 minutes and very fragrant. Add a bit more oil if it’s dry so the spices don’t burn. Add the water and lemon juice and stir well, scraping up any bits from the bottom of the pan. When it’s steamy-hot, remove from the heat.

In a large serving bowl, toss together the greens with the hot onion mixture until thoroughly coated and slightly wilted. Top with the browned cheese, drizzle with the yogurt, and serve.

Note: Paneer is a fresh Indian cheese made from cow’s milk and does not melt when heated. It is available at any Indian market. If you can’t find it, halloumi is an acceptable substitute. Halloumi is a cheese with Mediterranean origins and similarly does not melt when fried. It can be found in the cheese section of most well-stocked supermarkets. It's a bit saltier than paneer, so fry it without adding any salt.