A very satisfying meal to eat with bread or rice from ” Asma’s Indian Kitchen” by Asma Khan. You can omit frying the paneer before it is added if you like.
Ingredients
- 750-900 g fresh spinach leaves washed
- 2 tbsp ghee melted, or butter or vegetable oil
- 2 shallots finely chopped
- ½ tsp fresh ginger paste
- 2 garlic cloves crushed
- 100 g paneer homemade or ready-made, cut into 2.5cm cubes
- 1 tomato chopped into cubes
- 1 green chilli cut in half
- ¼ tsp ground turmeric
- ¼ tsp Chilli powder
- salt to taste
- 1 tbsp double cream or clotted cream
Servings:
Instructions
- Bring a large pan of water to the boil. Drop the spinach into the pan and blanch for 20-30 seconds. Using a slotted spoon, remove the spinach from the pan, drain and refresh in cold water.
- Roughly chop the spinach, then squeeze to remove any remaining liquid – it should be as dry as possible.
- In a shallow saucepan, heat the ghee, butter or oil over a medium heat. Add the chopped shallots, ginger paste and garlic, and cook for 2 minutes until they start to colour.
- If frying the paneer first: in a non-stick saucepan, heat the oil over a medium-high heat. Add the paneer cubes to the pan in a single layer. Cook, turning the cubes around quickly, to seal on all sides.
- Using a slotted spoon, remove the paneer cubes from the pan, then place on a plate and set aside.
- Add the tomato, green chilli, turmeric, chilli powder and salt. Cook over a medium-high heat for 5-6 minutes. Add the blanched spinach and paneer cubes. Cook, stirring, for a further 3-4 minutes.
- Taste to check the seasoning and adjust as necessary. Before serving, pour the cream over the top of the dish.
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