Aegean Palak Paneer Skillet

Method

1. Gather and prep everything first: yellow onion, garlic, fresh ginger and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the palak paneer and let it grilled, undisturbed, so it takes on real color before you stir.
4. Stir in the fresh ginger along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with a handful of herbs and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.