saag paneer

i could live off of this, especially since i have access to lots of free greens and milk. homemade paneer is the way to go. chard is a good green to use, as is spinach, although i think you get a little more mileage out of the chard.

5 bunches of chard
paneer
5 cloves garlic, minced
2 small onions, chopped
1 inch ginger, grated or minced
2 Tbsp butter or ghee, and 2 Tbsp veggie oil
cumin
turmeric
garam masala
cardamom
cinnamon
cayenne
nutmeg
yogurt

first blanch the chard bunches, one at a time. as you're blanching, cut off the stems and process them in batches in the food processor, or mince them up finely by hand.
heat the oil and butter in a pot and add the onions. cook for a few minutes before adding the mustard, cumin seeds, and turmeric. keep cooking for about 5 minutes. add the garlic and ginger, cayenne, garam masala, cardamom. cook until onions are translucent. add chard and cinnamon. cook until chard is completely soft, adding some liquid if you need it (milk or water). while the greens are cooking, fry the paneer in a little butter, preferably in a non-stick or cast iron skillet. add the cinnamon and grated nutmeg to taste towards the end of cooking. the nutmeg is really what makes this taste like what you get in indian restaurants, so keep adding it until it tastes right, probably about 1/4 tsp or so.
let the dish cool a little when it's done cooking, then add yogurt to desired taste and creaminess. stir in the paneer. serve with basmati rice!