Saag Paneer

Ingredients

• 800 g spinach
• 400 g paneer, cubed
• 1 pieces onion, diced
• 25 g ginger, grated
• 4 pieces garlic cloves, crushed
• 2 pieces green chillies
• 1 tsp garam masala
• 1 tsp ground cumin
• 100 ml double cream
• 3 tbsp ghee
• 1 tsp salt

Steps

1. 1
   Fry the paneer cubes in ghee until golden on all sides, then drop them into warm salted water. This keeps them soft instead of squeaky.
2. 2
   Blanch the spinach for 60 seconds, then plunge it into ice water. The shock is what keeps the green vivid rather than olive.
3. 3
   Squeeze the spinach dry and blend it to a coarse purée with one green chilli.
4. 4
   Fry the onion in the remaining ghee until golden, then add the ginger, garlic and second chilli for 2 minutes.
5. 5
   Add the cumin and garam masala and cook 30 seconds until fragrant.
6. 6
   Stir in the spinach purée and cook only 5 minutes — long cooking dulls both colour and flavour.
7. 7
   Add the cream, season, and fold through the drained paneer. Warm through and serve.