Slow Cooked Paneer Bowl with Saag

How to make it

1. Pat the paneer dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the ghee in a deep pan over medium-high and caramelize the paneer until deeply colored.
3. Add the aromatics with the cilantro and cauliflower; cook until fragrant and just tender.
4. Build the saag sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over steamed basmati rice.