Ingredients
2 bunches of spinach
6 cloves of garlic
500 gms of paneer
100 ml single cream
3 small to medium sized onions
1 cm piece of ginger
2 green chillies
200 ml of tomato purée
1 bay leaf
1 black cardamom
2 cloves
1 stick of cinnamon bark
Oil or ghee to cook
Prepare the spinach
Cut the roots of two bunches of spinach and pick any old leaves. Wash throughly in batches to ensure there is no grit or soil. Place in a big stockpot for blanching, add peeled garlic and water and place on high heat. Add salt to taste and sugar ( optional, but my mother always said it helps retain the colour). Cook for 7-10 minutes or until the spinach wilts. Purée with a hand blender and set aside
Prepare the paneer
Cut the paneer ( either shop bought or made as per recipe provided) into cubes. For this recipe I have chosen not to seal/ pan fry the paneer, but you can choose to pant fry or fry if you prefer.
Curry base
Purée ginger, green chillies and onions. In a heavy based saucepan, add oil and whole spices ( bay leaf, cinnamon bark, black cardamom and cloves). Add the onion, chili and ginger mixture and sauté until the mixture changes colour. Add the tomato purée followed by salt, turmeric and chili powder. Reserve the Garam masala for later. Add the prepared spinach mixture and continue cooking, until the mixture comes to a boil. Simmer and add cream, followed by the Garam masala and cheese cubes. Cook for a further five minutes or until the cheese is heated through and garnish with cream. Serve hot with any type of flat bread or rice.
Cut the roots of two bunches of spinach and pick any old leaves. Wash throughly in batches to ensure there is no grit or soil. Place in a big stockpot for blanching, add peeled garlic and water and place on high heat. Add salt to taste and sugar ( optional, but my mother always said it helps retain the colour). Cook for 7-10 minutes or until the spinach wilts. Purée with a hand blender and set aside
Prepare the paneer
Cut the paneer ( either shop bought or made as per recipe provided) into cubes. For this recipe I have chosen not to seal/ pan fry the paneer, but you can choose to pant fry or fry if you prefer.
Curry base
Purée ginger, green chillies and onions. In a heavy based saucepan, add oil and whole spices ( bay leaf, cinnamon bark, black cardamom and cloves). Add the onion, chili and ginger mixture and sauté until the mixture changes colour. Add the tomato purée followed by salt, turmeric and chili powder. Reserve the Garam masala for later. Add the prepared spinach mixture and continue cooking, until the mixture comes to a boil. Simmer and add cream, followed by the Garam masala and cheese cubes. Cook for a further five minutes or until the cheese is heated through and garnish with cream. Serve hot with any type of flat bread or rice.
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