Palak Paneer

Method

1. Blanch the spinach in boiling water for 2 minutes, drain and cool in cold water.

2. Blend the spinach to a smooth purée.

3. Fry the paneer in 1 tbsp oil until golden, then set aside.

4. Cook the onion in the remaining oil for 6 minutes.

5. Add blended garlic, ginger and chilies, then tomatoes and spices. Cook 8 minutes.

6. Stir in the spinach purée and salt and simmer 5 minutes.

7. Add the paneer and cream and heat through.

8. Serve with rice or naan.

• indian
• spinach
• curry

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