Saag Paneer by Picklehead

I'd made Madhur Jaffrey's recipe before, but forgot that Flatmate took that book with her when she moved out, so I had to improvise based on memory. Here's what I did:

Ingredients:

4 oz. paneer

approx. 8 oz. cooked spinach

4 oz. water

2 cloves garlic

1/2 tsp cumin

1/4 tsp mustard seeds

1 tsp garam masala

1/2 tsp chili powder

1/2 tsp turmeric

Oil and butter

Fry the oil and butter together. Add the mustard seeds. When they pop (about 30 seconds), add the cumin and stir. Add the paneer and cook until brown. Add the garam masala, chili powder, and turmeric, and cook for approximately 5 minutes, until the liquid is absorbed and the pan is close to dry.

Add the water, spinach, and garlic, turn the heat down to low, and simmer for approximately 20 minutes, stirring regularly. Add more water if needed.

(It probably could have been improved with a dollop of cream a few minutes before serving, but I didn't think of that.)