Paneer with spinach - Indian recipes

Paneer with spinach

This is a wonderful velvetty dish with large, fresh cubes of paneer. There are just enough spices for a good background flavour and aroma.

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

Preparation method

1. 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.

2. 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.

3. 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.

4. 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.