Alastair Little, Richard Whittington
By Alastair Little and Richard Whittington
Paneer is an Indian fresh curd cheese traditionally served with spinach or peas, though it may also be paired with spring greens or Swiss chard.
Blanch the leaves in rapidly boiling salted water for 1 minute, refresh in cold water and drain in a colander.
Peel and chop the ginger and put into a food processor with half the garlic, the chillies and 3½ tablespoons of water. Blitz to a purée.
Cut the paneer into bite-sized piece