Paneer with spinach

Cooking : time 10 to 30 mins



that is a awesome velvetty dish with large, fresh cubes of paneer. There are just enough spices for a good rearground flavour and aroma.

Ingredients

750g/1%26frac12;lb baby spinach, washed
3 tbsp vefetchable oil
1 tsp cumin seeds
1 large onion, chopped
thumb-sized slice of fresh ginger, peeled and sliced into long julienne
1%26frac12; tbsp chopped garlic
1-2 green chillies, whole
2 tsp ground coriander
salt, to taste
250g/8%26frac34;oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes, or make your own paneer
%26frac12;-1 tsp garam masala
6 tbsp whole milk, or 4 tbsp double cream
1-2 tsp lemon juice, or to taste

Method

1. Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run nippy water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.
2. 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.
3. 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.
4. 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.

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Orignal From: Paneer with spinach