Palak Paneer

• 16 ounces fresh or frozen spinach* ↔ Substituir
• 1-inch piece of fresh ginger, quartered lengthwise ↔ Substituir
• 4 cloves garlic, each cut into several segments ↔ Substituir
• 1 large green serrano chile or 1 medium jalapeno, ribs and seeds removed, cut into 1-inch pieces ↔ Substituir
• 1 large yellow or white onion, halved and cut into 1-inch chunks ↔ Substituir
• 1 teaspoon ground coriander ↔ Substituir
• ½ teaspoon ground cumin ↔ Substituir
• ½ teaspoon garam masala ↔ Substituir
• ¾ teaspoon fine salt, divided, to taste ↔ Substituir
• 8 to 12 ounces paneer (Indian cheese), depending on how cheesy you want your dish to be, cut into ¾-inch to 1-inch cubes  ↔ Substituir
• 4 tablespoons extra-virgin olive oil or avocado oil, divided ↔ Substituir
• ½ cup whole-milk plain Greek yogurt or heavy cream ↔ Substituir
• Optional squeeze of fresh lemon juice or finely chopped tomatoes for acidity ↔ Substituir
• For serving: cooked basmati rice or flatbread (roti or naan), warmed ↔ Substituir

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