Slow Cooker Saag Paneer

• 38 ounces fresh spinach (baby leaves = sweeter taste; adult leaves = earthier taste)
• 12 ounce paneer (or halloumi/extra firm tofu)
• 14 ounces coconut milk/cream (cream = richer taste and texture)
• 1.5 cups tomato sauce
• 3 tablespoons ghee (or clarified butter)
• 1 yellow onion
• 6 cloves garlic
• 3 tablespoons ginger (fresh)
• 2 tablespoons garam masala
• 1 teaspoon coriander
• 1 teaspoon tumeric
• 1 teaspoon cumin
• 1 teaspoon cayenne
• 1/2 teaspoon fenugreek
• 1/2 teaspoon mustard seed

1. Chop the onion, garlic, and ginger.
2. Cube the paneer (or halloumi/tofu).
3. Place all of the ingredients except the paneer (or halloumi/tofu) in a blender or food processor set to "chop", and blend until you achieve the desired texture. If not everything fits, divide the ingredients across multiple batches and then stir the batches together in the slow cooker.
4. Place all ingredients into a 2-quart slow cooker. If cooking with tofu, add it to the slow cooker now.
5. Set the slow cooker on low for 4 hours.
6. If cooking with paneer or halloumi, add it to the slow cooker after the other ingredients have cooked for 3 hours so that the cheese only cooks for 1 hour with the other ingredients.
7. Serve with naan, rice, or your preferred carbohydrate.
8. Photo of this recipe: https://www.instagram.com/p/BCVk059rI6r/?taken-by=dcrafa

fresh spinach, paneer, coconut milk, tomato sauce, ghee, yellow onion, garlic, ginger, garam masala, coriander, tumeric, cumin, cayenne, fenugreek

Taken from www.epicurious.com/recipes/member/views/slow-cooker-saag-paneer-56d3207915dc71625d4da1b1 (may not work)