You’ve probably heard of saag paneer, a popular dish that’s a staple on Indian menus across the United States and the United Kingdom. But that’s not the saag paneer I know.

When our entrees arrived, I was surprised by the saag paneer's color. I had expected a bright-green, pesto-like hue from the spinach, which is the saag, and instead saw a dark green sauce.

Paneer, which is curdled using an acid like lemon juice, is a nonmelting cheese, so it maintains its structure in the oven, on the grill or in a skillet.

Return paneer to pan; add 1½ tsp. mild curry powder and remaining 1 Tbsp. vegetable oil and cook, tossing constantly, until curry powder is evenly distributed and very fragrant, 1–2 minutes.