Paneer and creamy spinach curry
By: Roopa Gulati
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Paneer and creamy spinach curry
- Prep time:
- 5 mins
- Cook time:
- 15 mins
- Serves:
Roopa Gulati's simple seasoning of fried garlic, ginger and chilli makes this dish particularly memorable - serve with a stack of hot, buttery breads
Ingredients
- 60mlml vegetable oil
- 1 tsp Cumin seeds
- 1 tsp dried red chilli flakes
- 6 cloves Garlic, chopped
- 4 cm Ginger, peeled and chopped
- 750g spinach leaves
- 1/2 tsp Garam masala
- 120ml single cream
- 200g firm paneer, cut into 2cm cubes
Method
1. Heat the vegetable oil in a large pan set over a medium heat. Toss in the cumin seeds and chilli flakes then swirl them around in the oil for about 30 seconds.2. Turn down the heat to low, add the garlic and ginger, and continue to cook for another few seconds. Tip the spinach into the pan, sprinkle in the garam masala, and stir to combine. Cook, uncovered, over a medium heat for about 8-10 minutes, until the leaves have cooked down and become really soft. Leave to cool.
3. Tip the leaves, along with any juices from the pan, into a food processor and blend until smooth (you could also finely chop the leaves). Return the pureed spinach to the pan, reheat, then pour in the cream. Just before serving, add the cubed paneer and warm through.
Recipe from Curry Lover's Cookbook
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