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Spinach Paneer

Spinach Paneer


Preparation time: 15 minutes
Cooking time: 30 minutes

Serves 4

  • 250 g (8 oz) paneer

  • 375 g (12 oz) young leaf spinach, washed and patted dry

  • 2 tablespoons vegetable ghee

  • 1 large onion, chopped

  • 2 garlic cloves, crushed

  • 1 large green chili, deseeded and sliced

  • 1 tablespoon grated fresh root ginger

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground coriander

  • 1 teaspoon chili powder

  • 1/2 teaspoon ground cumin

  • Salt

  1. Cut the paneer into 2.5 cm (1 inch) cubes and set it aside. Steam the spinach for 3-4 minutes until it has wilted, leave it to cool and then place it in a food processor and process briefly to puree it. Set aside.

  2. Heat the ghee in a heavy-based saucepan and fry the paneer cubes, turning occasionally, for 10 minutes or until they are golden. Remove from the pan and set aside.

  3. Add the onion, garlic, chili and ginger to the hot ghee and fry gently over a low heat, stirring constantly, for 5 minutes, until softened. Stir in the turmeric, coriander, chili powder and cumin, and fry for 1 minute more. Stir in the fried paneer and cook, covered, for a further 5 minutes. Taste and season with salt, if necessary, and serve immediately.

Note: Paneer is Indian curd cheese and it is available from good Indian grocers. Once the main fat used in India, ghee is clarified butter, but vegetable ghee is now more popular as it is lower in fat. Both are available from supermarkets and Indian food stores.

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