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Paneer with spinach
Serves 4-5
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
750g/1½lb baby spinach, washed3 tbsp vegetable oil1 tsp cumin seeds1 large onion, choppedthumb-sized piece of fresh ginger, peeled and sliced into long julienne1½ tbsp chopped garlic1-2 green chillies, whole 2 tsp ground coriandersalt, to taste250g/8¾oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes, or make your own paneer ½-1 tsp garam masala6 tbsp whole milk, or 4 tbsp double cream1-2 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 cold 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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