Saag Paneer: A Creamy Spinach and Cheese Delight

1. Prepare Spinach and Paneer

Pulse the fresh baby spinach in a food processor until minced, working in batches if necessary. Heat a tablespoon of ghee in a large nonstick skillet and cook the paneer cubes until golden on all sides, about 5 to 7 minutes. Remove paneer and set aside.

2. Sauté Onions and Spices

In the same skillet, add another tablespoon of ghee and sauté the finely chopped yellow onion until soft, about 5 minutes. Season with kosher salt and black pepper. Add grated ginger, grated garlic, minced serrano chile, ground coriander, and ground cumin, and stir for about 1 minute.

3. Cook Spinach

Add minced spinach to the skillet along with half a cup of water. Stir and cook for about 8 minutes or until the water is mostly absorbed and the spinach is soft.

4. Finish with Cream and Paneer

Pour half a cup of heavy cream into the skillet and return the golden paneer to the mixture. Stir gently to combine. Adjust seasoning with salt and pepper to taste.