Saag Paneer

Wash and roughly chop the spinach (or leafy green). Cut the paneer (or protein) into 3/4-inch cubes. Dice the onion and mince the garlic and ginger.

Heat ghee in a large pot or skillet over medium heat. Add diced onion and sauté until softened and lightly golden, about 5 minutes.

Stir in minced garlic and ginger; cook for 1–2 minutes until fragrant.

Add garam masala, turmeric, cumin, and red pepper flakes. Stir constantly for 30 seconds to toast the spices.

Add the chopped spinach and vegetable broth. Bring to a simmer, then reduce heat to medium-low and cook for 8–10 minutes until the spinach is very soft and the liquid has reduced slightly.

Using an immersion blender, puree the spinach mixture until smooth (or carefully transfer to a regular blender and blend in batches, then return to the pot).

Stir in the heavy cream and paneer cubes. Gently simmer for 5–7 minutes until the cheese is heated through; do not boil or the cream may separate.

Season with salt, black pepper, and lime juice. Taste and adjust spices as needed.

Ladle into bowls and garnish with fresh cilantro or mint. Serve alongside basmati rice, naan, or roti.