Saag Paneer

• Ghee Or Butter, For Cooking
• 8 ounces, weight Paneer Cheese, Cut Into 1" Pieces
• 1/4 cups Water
• 1 piece Fresh Ginger, Peeled
• 4 cloves Garlic, Peeled
• 1 Serrano Pepper, Stemmed And Chopped
• 4 bunches Fresh Spinach, Washed Thoroughly And Chopped
• 1/2 teaspoons Garam Masala
• 1 teaspoon Red Pepper Flakes
• 1/3 cups Heavy Cream
• Salt To Taste

1. In a large nonstick skillet, heat ghee or butter over medium heat. Add cheese and lightly brown on both sides , about 5 minutes. Transfer with a spatula to a plate and set aside.
2. In a food processor or blender, place the water, ginger, garlic, and serrano pepper. Puree until a smooth paste forms. Heat skillet over medium heat and add ghee. Add the paste and cook, stirring constantly for about 30 seconds. Add spinach and season with salt to taste. Cook, stirring often, until spinach is thoroughly wilted and soft. Stir in garam masala, red pepper flakes, and cream.
3. Add fried cheese to the spinach mixture, cover, and continue cooking until cream thickens, about 15 minutes. Serve warm.

butter, cheese, ubc, fresh ginger, garlic, serrano pepper, fresh spinach, garam masala, red pepper, heavy cream, salt

Taken from tastykitchen.com/recipes/sidedishes/saag-paneer/ (may not work)