Palak Paneer

Make and refrigerate the spinach sauce for up to 3 days, but pan-fry the paneer fresh just before serving to keep it tender. You can freeze the spinach sauce alone for up to 2 months; thaw overnight and reheat gently, then add freshly fried paneer. Do not freeze paneer that has been sitting in sauce, as it becomes rubbery.

Paneer is increasingly available at most supermarkets, but if unavailable, substitute firm tofu (pressed to remove moisture), halloumi cheese cut into cubes, or omit it altogether for a vegetable-free creamed spinach side dish.

Overcooked, rubbery paneer from cooking it too long in the sauce or at too high a temperature. Pan-fry it separately until just golden, then add it to the warm sauce in the last minute before serving. Keep heat low once paneer is in the dish.

Yes, 10 oz of frozen spinach (thawed and well-drained) substitutes directly for fresh spinach. Squeeze out all excess moisture before adding to the sauce, or your dish will be watery.

Serve over basmati rice or jasmine rice, or alongside warm naan bread or roti. Offer lime wedges and sliced onions on the side for brightness.

Yes, substitute 1/2 cup plain Greek yogurt for heavy cream for a tangier, lighter version. Stir it in off the heat and keep the sauce warm but do not boil, or the yogurt will separate.