Ingredients
Spinach
Paneer
Curry Base
Spices
To Finish
Method
A classic North Indian vegetarian curry made with soft paneer cubes in a smooth, mildly spiced spinach sauce. Rich, nutritious and full of flavour.
Step 1: Blanch the Spinach
Bring a large saucepan of water to the boil.
Add the spinach and cook for 1 minute.
Transfer immediately to a bowl of ice-cold water.
Drain thoroughly.
Blend the spinach into a smooth purée and set aside.
Step 2: Fry the Paneer
Heat 1tbsp vegetable oil in a frying pan over medium heat.
Add the paneer cubes.
Fry for 2 to 3 minutes, turning occasionally, until lightly golden.
Remove and set aside.
Step 3: Cook the Onions
Heat 2tbsp vegetable oil in a large saucepan over medium heat.
Add the diced onions.
Cook for 8 to 10 minutes, stirring regularly, until softened and lightly golden.
Step 4: Add Garlic, Ginger and Chilli
Add the garlic, ginger and green chillies.
Cook for 1 minute, stirring continuously, until fragrant.
Step 5: Add Tomatoes and Spices
Add the chopped tomatoes.
Cook for 5 minutes until softened.
Stir in the ground cumin, ground coriander and turmeric.
Cook for 30 seconds, stirring continuously.
Step 6: Add the Spinach
Stir in the spinach purée.
Add the salt.
Mix well and bring to a gentle simmer.
Cook for 5 to 7 minutes, stirring occasionally.
Step 7: Add the Paneer
Add the fried paneer cubes to the spinach sauce.
Stir gently to coat the paneer.
Simmer for 5 minutes.
Step 8: Finish the Curry
Stir in the garam masala.
Add the double cream and lemon juice.
Simmer for 2 minutes.
Taste and adjust seasoning if required.
Step 9: Serve
Serve hot with basmati rice, naan bread or chapatis.
Garnish with a drizzle of cream if desired.
Serving Suggestions
Steamed basmati rice
Garlic naan
Tandoori roti
Cucumber raita
Mango chutney
