Palak paneer

1. 1

   Tip the spinach into a saucepan and pour over the water. Bring to the boil and cook for 4-5 minutes until tender. Drain, reserving 50ml/2fl oz of the cooking water. Transfer the cooked spinach to a bowl.

2. 2

   Add the cornmeal to the cooked spinach, along with the reserved water. Blend to a smooth purée with a stick blender. Set aside.

3. 3

   Heat 2 teaspoons of the ghee or oil in pan over a medium heat, then fry the paneer chunks until evenly browned on all sides. Transfer to a plate and set aside.

4. 4

   In the same pan, heat the remaining ghee or oil, then add the cumin seeds. As soon as they begin to sizzle, add the ginger and garlic and cook for 1 minute. Add the onion and chillies and cook for another 7-8 minutes on a medium heat until the onions are softened.

5. 5

   Stir in the turmeric, garam masala and salt and cook for 1 minute more. Stir in the puréed spinach, lower the heat and cover the pan. Cook for another 4 minutes, then add the cooked paneer and cook for a further 2 minutes.

6. 6

   Serve hot with a flatbread or plain rice.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.