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
Cut the paneer into bite-sized pieces, brush with
Put the remaining oil in the pan. Stir in the remaining garlic, then add the blanched leaves and the ginger purée. Put on a lid, lower the temperature and simmer gently for 10 minutes.
Stir in the paneer and cream and continue to cook for 5 minutes, uncovered.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.