Palak Paneer

STEP BY STEP

Method

1. 1

   Wash 300 g spinach thoroughly and drain. Cut 250 g paneer into 2 cm cubes, finely chop 1 onion and 2 tomatoes, and measure 1 teaspoon ginger-garlic paste, 1 teaspoon cumin and 1/2 teaspoon garam masala.

2. 2

   Bring a pot of water to a boil, add the spinach for 60–90 seconds until wilted and bright green, then transfer it immediately to cold water. Drain and blend to a smooth or slightly textured purée.

3. 3

   Heat 1 tablespoon oil in a wide pan over medium heat. Brown the paneer for 1–2 minutes per side until lightly golden, then transfer it to a plate. Do not overcook it or it may become rubbery.

4. 4

   In the same pan cook the cumin for 20 seconds, add the onion and sauté for 6–8 minutes until golden. Stir in the ginger-garlic paste for 30 seconds, then add the tomatoes and cook for 6–8 minutes until soft and reduced.

5. 5

   Stir in the spinach purée, garam masala and 1/2 teaspoon salt. Simmer gently for 4–5 minutes, adding a splash of water if the mixture is too thick.

6. 6

   Return the paneer and fold it through carefully. Simmer for 2–3 minutes, lower the heat and stir in 2 tablespoons cream. Taste, adjust salt and serve while hot with rice or flatbread.