Palak paneer

• 1 u Tomato (chopped)
  Swaps (1)
• 1 u Onion (chopped)
• 3 cloves Garlic
• 500 g Spinach (fresh)
• Salt (to taste)
• 1 u Green Chilli
• 1 piece Ginger (2 cm piece)
• 1 teaspoon Cumin Seeds
• 3 tablespoons Cream (single cream)
  Swaps (2)
• 1 teaspoon Garam Masala
• 2 tablespoons Ghee (or oil)
  Swaps (1)
• 250 g Paneer (cubed)
  Swaps (1)

Instructions

1. 1

   Blanch the spinach in boiling water for a minute and plunge it straight into iced water. Drain and blend with the green chilli and a little water into a smooth purée.

   5 min

2. 2

   Brown the paneer in a frying pan with 1 tablespoon of ghee and put it in a bowl of hot salted water while you make the sauce.

   5 min

3. 3

   In the same pan, with the rest of the ghee, toast the cumin for a few seconds. Add the onion and fry until golden; stir in the grated garlic and ginger, then the tomato, and cook until it breaks down.

   12 min

4. 4

   Add the spinach purée, salt and a little water if it is very thick, and simmer for just a few minutes so it keeps its colour.

   4 min

5. 5

   Stir in the drained paneer, garam masala and cream, heat for a minute and serve with rice or naan.

   2 min