Saag (Palak) Paneer

Heat 2 tablespoons of ghee (or oil) in a large skillet over medium-high heat. Once hot, add the paneer pieces and fry, stirring often to ensure the paneer browns evenly. Once the paneer is golden, remove it from the pan, draining the excess fat. You can also air fry your paneer pieces at 400°F for 10 minutes, flipping halfway through. I recommend this method if you are using fresh paneer.
4 tablespoons ghee or neutral oil, 1 pound paneer
Add the additional 2 tablespoons of ghee (or oil) to the pan. Add the chopped onion and 1 teaspoon of salt and sauté until translucent, about 3-4 minutes. Add the ginger, garlic, chillies, and spices and sauté for an additional 2 minutes.
1 medium onion, 1 tablespoon garlic, 1 tablespoon ginger, 2 Thai green chilis, 1 ½ teaspoons cumin seeds, 2 teaspoons coriander powder, 1 teaspoon chili powder, Salt, 4 tablespoons ghee or neutral oil, ½ teaspoon haldi
Add the spinach to the pan (you may need to do this in batches) and stir to combine.
2 pounds spinach
Once all the spinach is wilted, turn off the heat. Add the mixture to a blender and blend until smooth.
Return the mixture to the pan, add the paneer, and bring to a simmer over medium heat. Taste for seasoning and add more salt if necessary (we usually add another 2 teaspoons of salt at this point).
Simmer the mixture for 2-3 minutes then remove the pan from the heat and stir in the heavy cream. Serve over rice, with naan, paratha, or roti and enjoy!
2 tablespoons heavy cream