Saag Paneer (Spinach and Paneer Curry)

• 500 g Spinach
• 250 g Paneer
• 2 tbsp Ghee
• 1 large Yellow onion
• 1 ½ tsp Fine sea salt
• 20 g Ginger root
• 4 cloves Garlic
• 1 small Green chili pepper
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 2 medium Tomato, ripe
• 1 tsp Garam masala
• 80 ml Double cream
• 1 small Lemon

1. Bring a large pot of water to the boil and salt it lightly. Add the spinach and cook for 45 to 60 seconds until just wilted, then drain and rinse under cold water. Squeeze out excess water and set aside.
2. Cut the paneer into bite-sized cubes. Heat 1 tbsp ghee in a large pot over medium heat, add the paneer and fry for 2 to 3 minutes, turning, until lightly golden. Lift out to a plate.
3. Add the remaining ghee to the pot, then add the onion with a pinch of the salt. Cook for 8 to 10 minutes, stirring, until soft and lightly golden. Meanwhile, finely grate the ginger, crush the garlic, and finely chop the chilli.
4. Stir in the ginger, garlic and chilli and cook for 1 minute until fragrant. Add the ground cumin and ground coriander and cook for 30 seconds, stirring so the spices do not catch. Chop the tomatoes and add them with the remaining salt, then cook for 5 to 6 minutes until broken down and jammy.
5. Add the spinach to the pot, then blend until smooth using an immersion blender, or transfer carefully to a blender and blitz. Return to a gentle simmer and cook for 4 to 5 minutes, stirring, until the colour deepens slightly and the sauce thickens. If it seems too thick, add a splash of water from the kettle and stir well.
6. Stir in the garam masala, then reduce the heat to low. Add the paneer and warm through for 2 to 3 minutes. Stir in the double cream and heat gently for 1 minute without boiling.
7. Finely grate in a little lemon zest, then squeeze in lemon juice to taste. Adjust the salt if needed, then serve hot.

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