Saag Panir

This recipe originally came from Madhur Jaffrey's World of the East, Vegetarian Cooking, which I use a lot. I have done some minor changes. If you decide to buy your very own copy please us my Amazon link, I get a little money that way. Thanks!

Saag Panir

1 inch cube of fresh ginger,peeled and chopped
6 cloves garlic peeled and chopped
1 fresh hot green chili, sliced roughly (I use a whole jalapeno,seeded and deveined)
1/4 cup of water
500 grams of queso Panela cut into 1 inch cubes
1 1/4 teaspoon salt divided into 1 teaspoon and a 1/4 teaspoon.
1/4 teaspoon garam masala (link to recipe if you can't buy it already prepared)
1/4teaspoon cayenne pepper
6 tablespoons vegetable oil
2 packages of chopped spinach thawed
1/4 cup media crema

1. Heat the oil in a large wide sauté pan over a medium flame. Put the cheese cubes in the oil and brown them on all sides.
2. Remove the panela with a slotted spoon and place on a plate. Sprinkle with the garam masala,salt and cayenne pepper.
3. Put the ginger,garlic and chile into the container of a blender or food processor along with the water. I use my little mini one cup attachement for this. Blend until you have a smooth paste.
4. Keeping your face turned away, add the paste to the hot oil and fry it, stirring constantly for about 30 seconds.
5. Add the thawed spinach, 1 teaspoon of salt and stir until the paste and spinach are well mixed.
6. Cover and cook on low heat for 15 minutes.
7. Remove the cover and add the panela and cream stirring gently. Bring to a simmer, cover and continue cooking for an additional 10 minutes.
   

serve warm.