MMMM Saag

Ingredients
16oz fresh baby spinach, roughly chopped 
1/8 cup dried fenugreek (Kasoori methi)
1 tablespoon coconut oil
1/4 teaspoon cumin powder
1 onion, minced
2 teaspoon ginger garlic paste
1 tomato, diced
2 teaspoons garam masala
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/2 cup heavy whipping cream

salt to taste

Roughly chop 1lb of pre-washed baby spinach leaves

Place in pot of boiling water and cook until wilted (about 5 minutes)

Drain well and set aside

Heat coconut oil in large skillet - add onion and a dash of salt - cook on medium heat until they begin to soften. Add ginger garlic paste and cook for 2 to 3 minutes. Add chopped tomato and cook until tomatoes break down.

Stir in cumin, garam masala, turmeric, fenugreek, and cayenne and cook for 5 minutes

Add the drained spinach and heavy whipping cream and cook on low for about 10 minutes

Transfer mixture to blender and pulse 5 or 6 times until the mixture blends nicely together but you still see some onion chunks

Return to pan and cook on low for 20 minutes, adding salt to taste. Can turn off heat and let this coast for up to an hour. I found that leaving it to coast for about a half hour,  then turning on low heat and bringing it back to temperature really helped bring out the spices flavor and cut back the harshness of the fresh spinach. You can also add more cream at this point (to taste)

Serve and enjoy!

NOTE: if you want to add paneer, gently sauté cubes in 1tbsp canola oil and add to saag before serving, I didn't in this recipe because the Indian grocery was closed and I couldn't get any.... next time!!!