- 12 ounces paneer
- ½ teaspoon good-quality yellow curry powder
- ½ to 1 teaspoon kosher salt
- 1 tablespoon ghee or butter
- 1 recipe sautéed spinach
- Warm naan bread, if desired
Slice paneer into 8 slices. Sprinkle both sides with salt and curry powder, rubbing them in.
Heat the ghee or butter in a nonstick pan on medium heat. Place sliced paneer in the heated pan and cook until golden and crisp, about 5 minutes per side.
To serve, place warmed spinach on 4 individual plates. Top each plate with 2 slices of paneer. May be accompanied by warm naan bread.