Saag Paneer Quesadillas

Instructions

1. Prepare the spinach mixture
   Heat 1 tablespoon of oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add chopped onions and sauté until translucent, about 3-4 minutes. Add minced garlic, grated ginger, and green chili (if using) and cook for another minute until fragrant.
2. Cook the spinach
   Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Add turmeric powder, garam masala, and salt to taste. Stir well to combine all the spices with the spinach mixture. Cook for an additional 2 minutes until most of the moisture has evaporated.
3. Add the paneer
   Add the crumbled or cubed paneer to the spinach mixture and gently fold it in. Cook for 2-3 minutes until the paneer is heated through. Remove from heat and set aside to cool slightly.
4. Assemble the quesadillas
   Place a tortilla on a clean surface. Spread about 2-3 tablespoons of the saag paneer mixture on one half of the tortilla. Sprinkle about 1 tablespoon of shredded cheese over the mixture. Fold the tortilla in half to create a half-moon shape.
5. Cook the quesadillas
   Heat a large non-stick skillet or griddle over medium heat. Add a small amount of the remaining oil. Place the assembled quesadilla in the skillet and cook for 2-3 minutes until golden brown. Flip carefully and cook the other side for another 2 minutes until crispy and the cheese has melted.
6. Finish and serve
   Transfer the cooked quesadilla to a cutting board and let it rest for 1 minute. Cut into triangles using a sharp knife or pizza cutter. Repeat the process with the remaining tortillas and filling. Serve hot with raita, salsa, or chutney of your choice.