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Paneer and creamy spinach curry

Roopa Gulati
Roopa Gulati's simple seasoning of fried garlic, ginger and chilli makes this dish particularly memorable - serve with a stack of hot, buttery breads

Paneer and creamy spinach curry

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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Prep: 5 min
Cook: 15 min

Ingredients
60mlml vegetable oil
1 tsp Cumin seeds
1 tsp chilli flakes
6 cloves Garlic, chopped
4 cm Ginger, peeled and chopped
750g baby spinach leaves
1/2 tsp Garam masala
120ml single cream
200g firm paneer, cut into 2cm cubes