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
  • neutral oil (e.g. sunflower)
  • 200g tomatoes
  • 450g paneer
  • 600g spinach
  • 50g double cream
  • wholegrain rice

Methods:

  • Start boiling the rice.
  • To make the curry paste, handblender roughly chopped onions, chillies, garlic and ginger (no need to peel the ginger) with the spices - garam masala, cumin, turmeric and salt.
  • 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 tomato. Let it simmer on low heat.
  • Blanch the spinach in boiling water and immediately rinse it in cold water (to preserve its vibrant colour).
  • Heat a non-stick pan with oil. Cut the paneer into small cubes and fry it until golden on most sides.
  • Meanwhile, handblender the spinach and mix it into the pot.
  • Once the paneer is ready, mix it into 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). Serve with rice.