Cooked this version of Saag Paneer tonight. Some notes (mostly for myself): I blended the spinach in the Cuisinart instead of finely chopping it—seemed insane to do it with that much Spinach. I also did make my own cheese curds (or basically harder ricotta), but they didn’t hold up when I started to fry them in the oil, even after hanging it out to dry overnight and pressing them flat. They sort of melted into these little blobs, and I panicked, and got paneer from Kalustyan’s. Otherwise, I like that you don’t need to blanche the spinach, and I love the base of flavors you get from the pepper, garlic, and ginger. I added more cream to cut the flavor (but I also started just mixing to taste). Definitely would use again.