This North Indian recipe on Spruce Eats by food writer Petrina Verma Sarkar is an excellent way to use our hearty Malabar spinach, but it also works with other greens, including regular spinach. It calls for fresh fenugreek, and dried is also readily available, but I had neither and the dish was still great. It also calls for fresh tomato, but I used a cup of canned, diced tomatoes, which created a bit more juice.
In addition to those tweaks, I also let this cook longer than the recipe calls for--about 30 minutes. That's because the Malabar, that I sliced thinly and pretty small, has a thick and spongy leaf, so it takes well to simmering for a while. I also opted to skip the step of mashing up the dish at the end, as is typically done, because we ate this over basmati rice instead of on naan.
This is easy and yummy. You can also use firm tofu instead of cheese, if you'd prefer. Give it a try!
Image from: https://www.closetcooking.com/palak-paneer/