Palak paneer
Ingredients:
- 60g red onion
- 20g ginger
- 20g garlic (about 4 cloves)
- some green chillies (depending how spicy they are)
- 2 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 0.25 teaspoon turmeric powder
- coconut oil
- 200g tomatoes
- 450g paneer
- 750g spinach
- 50g double cream
- wholegrain rice
Methods:
- Start boiling the rice.
- Very roughly chop onions, chillies, garlic and ginger. No need to peel the ginger.
- Place them into a bowl and add all the dry spices (garam masala, chilli, salt, cumin, turmeric). Hand blender this into paste.
- Finely chop the tomatoes.
- In a heavy bottom pot, heat a bit of coconut 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 tomato. Let it simmer on low heat.
- Prepare a pot of salted boiling water and a bowl of ice water. Blanch the spinach in boiling water and immediately transfer it into the ice water (to preserve its vibrant colour).
- Heat a non-stick pan with coconut oil. Cube the paneer and fry it until golden on most sides.
- Meanwhile, drain and handblender the spinach. Add it to the pot and wait for the temperature to come back up.
- Add cream and wait for the temperature to come back up. Taste and adjust salt and spiciness (Kashmiri chilli powder).
- Mix in the paneer cubes. Serve with rice.