Palak paneer
Ingredients:
- wholegrain rice
- 1 red onion (about 80g)
- 3 garlic cloves (about 10g)
- a piece of ginger (about 20g)
- green chillies
- 2 teaspoon garam masala
- 1 teaspoon cumin powder
- 0.5 teaspoon salt
- 0.25 teaspoon Kashmiri chilli powder
- 0.25 teaspoon turmeric powder
- 1 tomato (about 300g)
- coconut oil
- 450g paneer
- 750g spinach
- 50g double cream
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 tomato.
- 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 for salt and spice levels.
- Mix in the paneer cubes. Serve with rice.