Paneer is a simple Indian cheese. It’s very versatile and doesn’t melt which is ideal for a curry. When I lived in the UK, Sainsbury’s Supermarket used have a ready made meal that was the BEST spinach paneer curry I have ever had. Better than any restaurant. I am usually very against ready made meals, but this one was full of flavour and pretty damn spicy! Sadly they stopped making it and I moved to Australia by way of a protest. This recipe comes very very close. I just love spinach!
1kg English spinach
500g baby spinach
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1-2 tsp chili powder
1 garlic clove (finely chopped)
1 teaspoon fresh ginger (chopped)
1 onion (finely chopped)
2 teaspoons chickpea flour
1 teaspoon salt
Freshly ground black pepper
500g paneer (cubed)
6 tablespoons cream or natural yoghurt
1 teaspoon garam masala
Wash both types of spinach separately. Chop the baby spinach and set aside. Cut the stems off the English spinach and put into a large pan. Pour in 1 cup water and turn on heat. Cook for 3-4 minutes until wilted. Drain well in a seive then chop finely. Set aside.
Heat the oil in a large pan add the cumin seeds and let them sizzle briefly. Add the garlic, onion and ginger and fry for 5-6 minutes over a moderate heat until soft and golden. Sprinkle over the chickpea flour and stir in for 1-2 minutes. Add both types of spinach, salt, pepper, chilli powder and paneer with 1/4 cup water. Cover and cook over a low heat for 10 minutes. Stir in the cream or yoghurt and garam masala and bring up to a simmer. Remove from heat and serve.
Serve with roti or rice.
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