serves
4
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 2 bunches spinach, leaves picked
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 2 cm piece ginger, crushed
- 6 garlic cloves, crushed
- 1 medium onion, finely chopped
- 200 g fresh or canned chopped tomatoes
- salt
- 225 g paneer, cubed
- 1 tsp dried fenugreek leaves
- pinch of garam masala
- 1 tbsp thickened cream
Instructions
Blanch the spinach in boiling water for 3–4 minutes, then refresh in cold water. Drain and squeeze out the excess water. Puree until smooth.
Heat the oil in a heavy-based saucepan. Add the cumin seeds, ginger, garlic and onion and fry until golden brown. Add the tomato and cook until they become a soft paste. Stir in the spinach puree and season with salt. Add the paneer and heat through. To finish, add the dried fenugreek leaves, garam masala and cream.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
