Palak paneer
Ingredients:
- wholegrain rice
- 750g spinach
- 650g paneer
- 1 big tomato (about 200g)
- 50g double cream
- olive oil
- 60g red onion
- 20g ginger
- 20g garlic (about 4 cloves)
- some green chillies (depending how spicy they are)
- 3 teaspoon garam masala
- 1.5 teaspoon cumin powder
- 0.25 teaspoon turmeric powder
- 1 teaspoon salt
Methods:
- Start boiling the rice.
- Fill a big pot with 1/3 water and bring to a boil. Add all the spinach and set a timer for 5 minutes. Then immediately drain the spinach and handblender it.
- Heat a non-stick pan with oil. Cut the paneer into small cubes and fry it until golden on most sides.
- Meanwhile, make the curry paste: handblender roughly chopped onions, chillies, garlic and ginger (no need to peel the ginger) with salt the spices - garam masala, cumin, turmeric.
- Finely chop the tomatoes.
- In a heavy bottom pot, heat a bit of oil. Add the curry paste and fry for a couple of minutes, until it smells really good. Once it starts sticking to the bottom of the pot, add the tomatoes. Let it simmer on low heat for a couple of minutes.
- Once the paneer is ready, add spinach and paneer to the pot. Give them a couple of minutes to simmer together.
- Take off the heat, stir in the cream. Taste and adjust salt and spiciness (Kashmiri chilli powder), saltiness and creaminess. Serve with rice.