A classic North Indian curry made with soft paneer cubes simmered in a rich spinach and spice sauce.
Prep 20 min
Cook 30 min
Serves 4
-
250 g
Paneer
-
500 g
Fresh spinach
-
1
Onion
-
4 cloves
Garlic
-
1 tbsp
Ginger
-
1
Green chilli
-
1 tsp
Ground cumin
-
1 tsp
Garam masala
-
20 g
Butter
-
3 tbsp
Cream
-
1
Bring a large saucepan of water to the boil and blanch the spinach for 2–3 minutes until wilted. Immediately transfer to iced water to preserve the bright green colour.
-
2
Drain the spinach thoroughly and blend together with green chilli, garlic and ginger until smooth.
-
3
Heat butter in a large pan and cook the finely diced onion over medium heat for 8 minutes until soft and lightly golden.
-
4
Add cumin and garam masala and cook briefly to release the aromas from the spices.
-
5
Pour the spinach puree into the pan and stir thoroughly. Simmer gently for 8–10 minutes until slightly thickened.
-
6
Cut the paneer into cubes and lightly fry in a separate pan until golden on the edges. This step is optional but adds extra texture.
-
7
Fold the paneer into the spinach sauce and simmer for another 5 minutes so the cheese absorbs the flavour.
-
8
Stir through cream just before serving and enjoy with rice, chapatis or naan.