Saag Paneer (Spinach and Fresh Cheese Curry)

• 300 g Basmati rice
• 600 ml Water
• 2 tbsp Ghee
• 1 tsp Cumin seeds
• 1 large Yellow onion
• 1 piece Green chili pepper
• 20 g Ginger root
• 4 cloves Garlic
• 2 tsp Ground coriander
• 1 ½ tsp Ground cumin
• ½ tsp Ground turmeric
• 400 g Spinach
• 100 ml Double cream
• 1 tsp Garam masala
• 250 g Paneer
• 1 piece Lemon
• 1 ½ tsp Fine sea salt

1. Rinse the basmati rice until the water runs mostly clear. Tip into a saucepan with the water and 0.5 tsp of the fine sea salt, bring to the boil, then cover and cook on low for 10 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, cut the paneer into bite-sized cubes. Finely slice the onion, slit the green chilli, and finely grate the ginger and garlic. Cut the lemon in half.
3. Heat the ghee in a large pot over medium heat and add the cumin seeds. Let them sizzle for 30 to 45 seconds until fragrant. Stir in the onion with a pinch of the remaining salt and cook for 8 to 10 minutes until soft and lightly golden.
4. Add the green chilli, ginger and garlic and cook for 1 minute, stirring. Add the ground coriander, ground cumin and ground turmeric and cook for 30 seconds to toast the spices. Add the spinach with 150 ml water and the remaining salt, then cover and cook for 3 to 5 minutes until wilted.
5. Blend the spinach mixture until smooth, then return it to low heat. Stir in the double cream and garam masala and warm gently for 2 to 3 minutes; do not let it boil. Add the paneer and cook for 3 to 4 minutes until heated through.
6. Squeeze in a little lemon juice, then taste and add more if you like it brighter. Fluff the rice with a fork. Serve the saag paneer over the rice.

Made this recipe? Rate it — a comment is optional.