Easy Homemade Saag Paneer

Cut store-bought paneer into 1-inch cubes.

Heat 3 tablespoons of ghee in a heavy skillet over medium heat.

Add paneer cubes and cook until golden brown on the bottom, about 2-3 minutes. Flip and cook until golden on the other side, then transfer to a paper-towel lined plate.

In the same skillet, add the chopped red onion, minced garlic, and minced ginger. Cook over medium heat for about 10 minutes, or until the onion starts to brown.

Add the thawed and drained chopped spinach to the skillet.

Turn off the heat and stir in 2 teaspoons garam masala, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper to the onion and spinach mixture.

Transfer the mixture to a blender and add 2 tablespoons of tomato paste and 3/4 cup water. Process until it forms a paste; then return the mixture to the skillet.

Heat the skillet over medium heat and cook the spinach mixture for about 10 minutes, stirring occasionally, until the spinach darkens.

In a small, dry skillet, toast the remaining 1/2 teaspoon of garam masala over low heat until fragrant, about one minute.

Stir 3/4 cup heavy cream, 1 1/2 teaspoons sea salt, and the toasted garam masala into the spinach mixture.

Carefully stir in the fried paneer cubes. Cover and cook for about 10 more minutes, until the cheese is heated through.

Garnish with chopped fresh cilantro and serve hot with rice or flatbread of your choice.