Palak paneer

Ingredients

Quantities for 4 servings.

• 600 g Spinach
• 300 g Paneer, in 2 cm cubes
• 1 piece Onion
• 2 piece Tomato
• 20 g Ginger
• 4 clove Garlic
• 2 piece Green chilli
• 1 tsp Cumin seeds
• 1 tsp Garam masala
• 60 ml Cream
• 3 tbsp Ghee
• to taste Salt

Method

1. Drop the spinach into boiling water for ninety seconds and move it straight into iced water. Squeeze it out and blend it with the chilli to a purée.
2. Soak the paneer in hot salted water for ten minutes, then drain it.
3. Fry the cumin seeds in the ghee until they crackle, add the onion and cook it gold, then the ginger and garlic for a minute.
4. Add the tomatoes and cook seven minutes, until they break down and the fat starts separating at the edges.
5. Stir in the spinach purée, garam masala and salt, and warm it for exactly a minute. Add the paneer and cream and take it off the heat.