Palak Paneer

Ingredients

• 400g paneer, cubed
• 500g spinach
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 green chillies
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric
• 100ml double cream
• 3 tablespoons ghee or oil
• Salt

Before you cook

• Blanch the spinach for 60 seconds then plunge it into ice water, which keeps the colour vivid.
• Squeeze the spinach dry and blend it with the chillies into a smooth purée.

Steps

1. Fry the paneer cubes in ghee until golden on two sides, then lift them out.
2. Soften the onion in the same pan for 8 minutes until sweet.
3. Add the garlic and ginger and cook for a minute.
4. Stir in the cumin, coriander and turmeric and fry for 30 seconds.
5. Add the spinach purée and cook for 5 minutes, no longer, or the colour dulls.
6. Stir in the cream and season with salt.
7. Return the paneer and warm it through for 3 minutes so it softens in the sauce.
8. Finish with garam masala off the heat.