Palak Paneer

Ingredients

• Paneer, cubed200 g
• Fresh spinach300 g
• Onion, chopped1 whole
• Garlic and ginger paste1 tbsp
• Green chilli1 whole
• Ground cumin and garam masala1.5 tsp
• Single cream3 tbsp
• Ghee or neutral oil2 tbsp
• Basmati rice140 g

Steps

1. 1Start the rice cooking in a saucepan. Blanch the spinach in a separate saucepan for 1 minute, transfer to a bowl of cold water to cool, then drain in a colander and blend with the chilli in a mixing bowl into a smooth purée.
2. 2Fry the paneer in half the ghee in a large frying pan until golden; set aside on a plate.
3. 3Cook the onion in the remaining ghee in the same frying pan for 6 minutes, then add garlic-ginger paste and spices to the pan for 1 minute.
4. 4Stir the spinach purée into the frying pan and simmer for 5 minutes. Return the paneer to the pan, add the cream, season, and serve on plates with rice from the saucepan.