Based on BBC Food’s “Spinach paneer”
- 750g/1½lb baby spinach, washed
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 large onion, chopped
- thumb-sized piece of fresh ginger, peeled and sliced into long julienne
- 1½ tbsp chopped garlic
- 1-2 green chillies, whole
- 2 tsp ground coriander
- salt, to taste
- 250g/8¾oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes
- ½-1 tsp garam masala
- 6 tbsp whole milk, or 4 tbsp double cream
- 1-2 tsp lemon juice, or to taste (about quarter of a large lemon)
- Blanch the spinach in hot water for three minutes or until wilted.
- Drain into a colander and run cold water over it until cool.
- In a food processor or blender, blend to a smooth paste and set aside.
- Heat the oil in a large non-stick pan.
- Add the cumin and fry for about 30 seconds, until fragrant
- Then add the onion and fry over a low heat for about six minutes, until soft.
- Add the ginger, garlic and chillies and cook for a further minute.
- Add the ground coriander and salt to taste.
- Cook for another 30 seconds then add the spinach and a splash of water if necessary.The mixture should be loose but not watery.
- Bring to a boil and then simmer for three minutes.
- Add the paneer cubes, garam masala and milk or cream.
- Stir and cook for a few minutes or until the spinach is nice and creamy.
- Stir in the lemon juice to taste. Serve with pilaff rice or naan bread.
Optional: for vegans, replace the paneer with extra firm tofu, but add the tofu with ginger in step 7.