Instructions

1. Begin by gathering all your ingredients: 100g of paneer, 200g of spinach, 1 tablespoon of ghee, 1/2 onion (chopped), 1 clove of garlic (minced), 1/2 teaspoon of grated ginger, 1/2 teaspoon of cumin seeds, 1/2 teaspoon of garam masala, and salt to taste.
2. Wash the spinach thoroughly under running water to remove any dirt or grit. Once clean, roughly chop the spinach and set it aside.
3. Cut the paneer into small cubes, about 1-inch in size. This will help them cook evenly and absorb the flavors of the dish.
4. In a medium-sized pan, heat 1 tablespoon of ghee over medium heat. Allow the ghee to melt and become hot, but not smoking.
5. Add 1/2 teaspoon of cumin seeds to the hot ghee. Sauté the seeds for about 30 seconds until they become fragrant and start to crackle.
6. Add the chopped onion to the pan. Sauté the onion for about 3-4 minutes until it becomes translucent and slightly golden.
7. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until the garlic is fragrant but not burnt.
8. Add the chopped spinach to the pan. Stir well to combine with the onion mixture. Cook for about 5-7 minutes, stirring occasionally, until the spinach wilts down and reduces in volume.
9. Once the spinach is wilted, season the mixture with salt to taste. Stir in 1/2 teaspoon of garam masala, mixing well to incorporate the spices evenly.
10. Carefully add the cubed paneer to the pan, gently folding it into the spinach mixture. Allow it to cook for an additional 5 minutes, letting the paneer absorb the flavors.
11. Once the paneer is heated through and the flavors are well combined, taste and adjust the seasoning if necessary. If the mixture seems too thick, you can add a splash of water to reach your desired consistency.
12. Remove the pan from heat. Serve the saag paneer hot with your choice of Indian bread, such as naan or roti, or with rice.