Hello! I am Edward Hammond and I am at Sur La Table Cooking School in Arlington, Virginia and today I am going to show you how to make Palak Paneer, fresh Indian cheese with spinach, one of the most popular Indian vegetarian recipes. To make this dish, you will need two pounds fresh spinach, trimmed, washed and coarsely chopped, three to four tablespoons ghee or oil or a combination of the two, 8 ounces paneer cheese, one medium onion finely chopped, one tablespoon peeled, minced fresh ginger, two teaspoons minced garlic, two teaspoons minced fresh hot green chillies, one teaspoon ground coriander, a quarter teaspoon ground turmeric, one teaspoon kosher salt or to taste, three to four tablespoons heavy cream, and a half a teaspoon garam masala. The equipment you will need is one heavy cast iron skillet, a wooden spoon or spatula, a plate, an electric coffee or spice grinder, a heavy saucepan, a slotted spoon, a fine strainer or colander, three layers of cheesecloth. To make this recipe, you will be working with sharp knives and hot liquids so it's always important to remember to be very careful and to supervise children when in the kitchen. Before we begin, let me tell you just a little bit more about myself. I studied at the Julie Sahnis School of Indian Cooking in New York City. I have traveled extensively around India, studying its regional cuisines and currently I am the Culinary Coordinator here at Sur La Table Cooking School in Arlington, teaching Indian and other cuisines on a regular basis. Now let's get started, the first thing we are going to do is prepare our garam masala.