Saag Paneer

Ingredients: 

• 1 pound fresh baby spinach (about 8 packed cups or three bags)
• 2 tablespoons ghee (I used butter)
• 8 ounces paneer, cut into 1-by-½-inch pieces (Here's a link to recipe to make your own!) 
• ½ cup finely chopped shallot (You could use a spring onion for a seasonal twist) 
• Kosher salt and black pepper
• 1 tablespoon freshly grated peeled ginger (from a 2-inch piece)
• 2 teaspoons grated garlic (from about 3 cloves)
• 1 serrano chile, stemmed and minced
• ½ teaspoon ground coriander
• ¼ teaspoon ground cumin
• ½ cup heavy cream
• Steamed rice, for serving

1. Working in batches, mince spinach, you can use a food processor for this step, be sure not to over fill or it will turn the spinach into a mush.
   
2. Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Transfer cheese to a plate, leaving as much ghee as possible in the skillet.
3. Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
4. Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
5. Add minced spinach and ½ cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
6. Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.
7. Divide rice and flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.