Saag Paneer (V)
750g/1½lb baby spinach, washed
3 tbsp vegetable oil
1 tsp cumin seeds
1 large onion, chopped
thumb-sized piece of fresh ginger, peeled and sliced
1½ tbsp chopped garlic
1-2 green chillies, whole
2 tsp ground coriander
salt, to taste
250g/8¾oz ready-made paneer ½-1 tsp garam masala
6 tbsp whole milk, or 4 tbsp double cream
1-2 tsp lemon juice, or to taste
Blanch the spinach in hot water for three minutes or until wilted. and run cold water over it until cool.
Blend to a smooth paste and set aside.
Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, add the onion and fry over a low heat for about six minutes, until soft.
Add the ginger, garlic and chillies and cook for a further minute.
Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary.
Bring to a boil and then simmer for three minutes.
Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste.