Rosy'S Palak Paneer

• 1/3 cup ghee (clarified butter)
• 1 bulb garlic, peeled and minced
• 1/2 teaspoon toasted cumin seed
• 1 (6 ounce) can tomato paste
• 1 (3 inch) piece ginger, peeled and minced
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1 large onion, finely chopped
• 1 cup water, or as needed
• 1 (10 ounce) box frozen chopped spinach, thawed and drained
• 1 pound paneer, cut into 1/2-inch cubes
• 1/4 cup chopped fresh cilantro
• 1 teaspoon garam masala

1. Melt ghee in a saucepan over medium-low heat. Stir in garlic and cumin seed; cook until the garlic softens, about 3 minutes. Add tomato paste, ginger, 1 teaspoon garam masala, salt, onion, and water. Increase heat to medium, and stir until the tomato paste dissolves. Simmer slowly for 1 hour, adding water as needed to maintain a sauce-like consistency.
2. Stir in spinach and cook until hot, about 5 minutes. Add paneer, and allow to cook an additional 5 minutes, or until hot. Pour into a serving dish and sprinkle with cilantro and remaining garam masala.

ghee, garlic, cumin, tomato paste, ginger, garam masala, salt, onion, water, paneer, fresh cilantro, garam masala

Taken from www.allrecipes.com/recipe/138127/rosys-palak-paneer/ (may not work)