Ingredients

Tick ingredients as you go.

• 400 g fresh spinach, washed
• 300 g paneer, cut into cubes
• 1 tbsp neutral oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tsp grated ginger
• 1 green chilli, optional
• 1 tsp cumin seeds
• 1 medium tomato, finely chopped
• ½ tsp ground coriander
• ¼ tsp turmeric
• ½ tsp garam masala
• 2 tbsp cream
• 75–150 ml water, as needed
• Salt to taste

Method

1. Bring a saucepan of water to a boil. Add the spinach for 1 minute until wilted, then drain and cool under cold running water. Squeeze out excess water and blend with enough of the measured fresh water to make a smooth purée and the optional chilli.
2. Heat the oil in a wide pan over medium heat. Add the cumin seeds for 30 seconds, then the onion. Cook for 5–6 minutes until soft. Stir in the garlic and ginger for 1 minute.
3. Add the tomato, ground coriander and turmeric. Cook for 4–5 minutes until the tomato softens.
4. Add the spinach purée and simmer gently for 3–4 minutes. Stir in the paneer and garam masala, adding water if needed. Cook gently for 4–5 minutes until the paneer is hot.
5. Stir in the cream, season with salt and serve. Avoid prolonged boiling to keep the paneer tender and the spinach flavour fresh.