Palak Saag Paneer

Step 1/ 8

• 250 g spinach

Bring a pot of water to boil. Add spinach and boil until just wilted. Drain water, and set aside.

Step 2/ 8

In food processor, process half the spinach until coarse pureed. Rough chop remaining half, set aside.

Step 3/ 8

• 1 tbsp olive oil
• 125 g paneer cheese

in a fry pan, heat oil, add paneer cubes (or halloumi or chosen meat) and fry until brown.

Step 4/ 8

• ½ bulb red onion
• 1 cloves garlic
• ½ tsp cumin seed

In same pan, add more oil and cumin seeds and let them sputter. Now, add onion and garlic and saute for 2-3 minutes until onions are soft.

Step 5/ 8

• 115 g tomatoes
• ½ tbsp curry powder
• ½ tsp coriander powder
• ¼ tsp chili powder
• ½ pinch salt

Add tomatoes and the remaining spices with 1/2 tsp salt and saute for 3-5 minutes.

Step 6/ 8

Add in coarse pureed spinach, remaining spinach (chopped) with 1/4 cup of water and bring to boil. Cover and cook for 5 minutes on medium heat. Remove cover, add butter, cream, fried paneer and remaining 1 tbsp oil, then cook for 5-10 minutes until very little water remind in spinach and colour of spinach has darkened.

Step 7/ 8

• ½ tbsp butter
• 1 tbsp cream

Mix in cream and butter

Step 8/ 8

Serve warm with naan bread