Saag Paneer

Ingredients

• 225 g (8 oz) Paneer, cut into bite-size cubes
• 450 g (1 lb) Baby spinach
• 3 tbsp Ghee or neutral oil, divided
• 1 tsp Cumin seeds
• 1 Onion, finely diced
• 4 Garlic cloves, finely chopped
• 1 tbsp Fresh ginger, finely grated
• 1 Green chilli, finely chopped, seeds in for more heat
• 1 tsp Ground coriander
• ½ tsp Ground turmeric
• 1 medium Tomato, chopped
• 1 tsp Fine salt, plus more to taste
• 60 ml (¼ cup) Double (heavy) cream
• ½ tsp Garam masala
• 1 tbsp Lemon juice
• Naan, roti or rice, to serve

You’ll need: Large pot, Large frying pan, Blender or stick blender

Method

1. 1

   Wilt the spinach. Put the spinach in a large pot with a splash of water. Cover and cook over medium heat for 2 to 3 minutes, stirring once, until completely wilted. Drain, then blend or finely chop it into a coarse purée. If blending hot spinach, fill the blender only half full and leave the lid slightly open so steam can escape.

2. 2

   Sear the paneer. Heat 1 tbsp of the ghee in a large frying pan over medium-high heat. Fry the paneer for 4 to 5 minutes, turning, until golden on most sides. Lift it onto a plate.

3. 3

   Start the base. Lower the heat to medium and add the remaining ghee and the cumin seeds. When they sizzle, add the onion and cook for 6 to 8 minutes, until golden. Add the garlic, ginger and green chilli and cook for 1 minute.

4. 4

   Add the spices. Stir in the coriander, turmeric, tomato and salt. Cook for 4 to 5 minutes, mashing the tomato with the back of the spoon, until it breaks down and the fat begins to separate at the edges.

5. 5

   Simmer. Add the spinach purée and a splash of water if it is very thick. Simmer for 5 minutes, stirring now and then, until the flavours come together.

6. 6

   Finish. Stir in the cream, garam masala and paneer and warm through for 2 minutes. Add the lemon juice, then taste and add salt. Serve hot with naan, roti or rice.