Palak Paneer (Spinach and Paneer Curry)

• 500 g Spinach, fresh
• 250 g Paneer, firm block
• 1 large Yellow onion
• 20 g Ginger root, firm, fresh
• 4 cloves Garlic
• 1 piece Green chili pepper
• 2 tbsp Ghee
• 2 tsp Ground cumin
• 1 tsp Garam masala
• 1 ½ tsp Fine sea salt
• 30 g Unsalted butter
• 1 piece Lemon, juicy

1. Bring a large pot of water to the boil. Add the spinach and blanch for 45 to 60 seconds until just wilted and bright green, then drain in a colander and rinse under cold water to stop the cooking.
2. Squeeze the spinach well to remove excess water, then blend to a smooth purée with a small splash of water if needed. Set aside.
3. Cut the paneer into bite-size cubes. Thinly slice the onion, then finely grate the ginger and crush the garlic; finely chop the green chilli.
4. Heat the ghee in a large frying pan over medium heat. Add the onion with a pinch of the salt and cook for 10 to 12 minutes, stirring often, until soft and golden.
5. Stir in the ginger, garlic and green chilli and cook for 1 minute until fragrant. Add the ground cumin and cook for 30 seconds, stirring constantly so the spices toast without burning.
6. Add the spinach purée and the remaining salt, then bring to a gentle simmer. Cook for 6 to 8 minutes, stirring regularly, until the sauce looks glossy and slightly thickened.
7. Add the paneer and simmer gently for 3 to 4 minutes, just to warm it through. Stir in the garam masala and the unsalted butter, then take off the heat and squeeze in lemon juice to taste.

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