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.