Saag Paneer

Begin by frying the paneer in the oil in batches. I had the heat on medium as some pieces started popping, so I had the lid ready to close the pot if it popped haha.

Once the paneer is fried and golden brown, drain on kitchen towels and set aside.

Drain most of the oil from the frying pan and saute the onion in the same pot. As the onions soften add the ginger and garlic paste and the chile.

After a couple of minutes, add the curry powder.

The curry powder will start to cook through and become fragrant, then you add the tomato paste. If you can't find tomato paste in your area, cut up some juicy tomatoes and puree it and then add to the pot.

Let it cook for another 5-7mins after which you add your frozen or fresh spinach, season with salt and continue to cook.

Add the fried paneer and the cooking cream.

Stir well together. If the curry is a bit too thick for your liking pour 1/3 cup or so of hot water to loosen it up.

Reduce the heat to low and cook until reduced to a deliciously creamy consistency.

Serve immediately.