Saag Paneer With Cauliflower Rice

Creamy spinach curry with fried paneer cheese and cauliflower rice.

60 ml ghee or avocado oil	Sauté onion, garlic & ginger until caramelized		Blend saag until smooth, taste & adjust salt	Stir in fried paneer, simmer 10 min	Serve saag paneer over cauliflower rice
1 large onion, diced
8 to 10 cloves fresh garlic, minced
1 teaspoon fresh grated ginger	Toast spices 1–2 min
1 tablespoon fire cider spice blend
1 tablespoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
455 g fresh baby spinach	Add stock & spinach, cook down; add coconut milk	Simmer saag 5 min
240 ml chicken or veggie stock
1 container / 310 ml coconut milk
2 teaspoons salt (divided: 1 tsp for saag, 1/2 tsp for paneer, 1/2 tsp for cauliflower)
60 ml ghee or avocado oil	Fry paneer cubes until golden on all sides
680 g paneer cheese, cut into 3/4-inch cubes
1/2 teaspoon salt (for paneer)
30 ml ghee or avocado oil	Cook cauliflower rice until tender, 5–7 min
1 large cauliflower, riced (about 600 g)
1/2 teaspoon salt (for cauliflower)

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