Palak Paneer (Spinach and Paneer Curry)

• 350 g Spinach
• 1 medium Yellow onion
• 2 tbsp Ghee
• 3 cloves Garlic
• 15 g Ginger root
• 1 piece Green chili pepper
• 1 ½ tsp Ground cumin
• ½ tsp Ground turmeric
• 1 ¼ tsp Fine sea salt
• 250 g Paneer
• 80 ml Double cream
• 1 tsp Garam masala
• ½ pieces Lemon

1. Bring a large pot of water to the boil. Add the spinach and blanch for 60 to 90 seconds until just wilted and bright green. Drain in a colander and rinse under cold water to stop the cooking.
2. Roughly chop the onion. Peel the garlic and ginger, then roughly chop them; deseed the green chilli if you prefer less heat. Blend the blanched spinach with the onion, garlic, ginger and chilli until smooth, adding a splash of water only if needed to get it moving.
3. Heat the ghee in a large frying pan over a medium heat. Add the blended spinach mixture, then stir in the ground cumin, ground turmeric and fine sea salt. Cook for 8 to 10 minutes, stirring often, until the sauce darkens slightly and no longer tastes raw.
4. Cut the paneer into bite-sized cubes and gently fold into the sauce. Lower the heat and stir in the double cream, then cook for 3 to 4 minutes until the paneer is warmed through. Avoid boiling once the cream is in.
5. Stir in the garam masala and squeeze in the juice from the lemon half. Taste and adjust with a pinch more fine sea salt if needed. Serve hot.

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