Palak paneer recipe

Ingredients

• 1 lb (450 g) fresh spinach, washed
• 8 oz (225 g) paneer, cubed
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 to 2 green chillies
• 1 tomato, chopped
• 1/2 tsp turmeric
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1 tsp kasuri methi
• 1 tsp salt
• 3 tbsp cream (optional)

Method

1. Blanch the spinach in boiling water for 2 minutes, then plunge it into iced water to keep it bright green. Drain and blend with the green chillies to a smooth puree.
2. Heat ghee, add cumin seeds, then cook the onion until golden. Add the ginger-garlic paste and cook for 1 minute.
3. Add the tomato, turmeric and coriander and cook until soft.
4. Add the spinach puree and salt, and simmer for 5 minutes. Add a splash of water if it is too thick.
5. Add the paneer, garam masala and crushed kasuri methi. Simmer for 2 minutes, stir in the cream and serve with roti or naan.

Soak the paneer cubes in hot water for 10 minutes first to make them softer.