Palak Paneer

Ingredients

• 500g fresh spinach, washed
• 250g paneer, cut into 2cm cubes
• 3 tbsp ghee or vegetable oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tbsp fresh root ginger and garlic paste
• 2 green chillies, chopped
• 2 tomatoes, finely chopped
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp Kashmiri chilli powder
• 1 tsp salt
• 100ml water
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves (kasuri methi), crushed
• 2 tbsp double cream

Method

1. Boil a large pan of water, add the spinach for 1 minute until wilted, then drain and plunge into iced water. Squeeze out the water and blend to a smooth purée.

2. Heat 1 tbsp of the ghee in a non-stick pan over a medium heat and fry the paneer for 4 minutes, turning, until golden on all sides. Set aside.

3. Heat the remaining ghee in a heavy pan over a medium heat. Add the cumin seeds for 30 seconds, then the onion, and cook for 8 minutes until golden.

4. Add the ginger and garlic paste and green chillies and cook for 2 minutes. Add the tomatoes, turmeric, ground coriander, chilli powder and salt and cook for 6 minutes until soft and oily.

5. Stir in the spinach purée and water and simmer for 6 minutes. Add the paneer and garam masala and simmer for 3 minutes.

6. Stir in the fenugreek leaves and cream and serve with naan or chapatis.