Paneer with spinach
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4-5
This is a wonderful velvety paneer curry has plenty of greens and large, soft cubes of paneer and just enough spices for a good background flavour and aroma.
By Anjum Anand
Ingredients
- 750g/1½lb baby spinach, washed
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 large onion, chopped
- thumb-sized piece of fresh ginger, peeled and sliced into long julienne
- 1½ tbsp chopped garlic
- 1-2 green chillies, whole
- 2 tsp ground coriander
- salt, to taste
- 250g/8¾oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes
- ½-1 tsp garam masala
- 6 tbsp whole milk, or 4 tbsp double cream
- 1-2 tsp lemon juice, or to taste
Method
Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.
Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute.
Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.
Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread.
