Paneer with Spinach

Name: Paneer with Spinach
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 14 oz/400 g paneer (Indian cheese), cut into cubes; 1 teaspoon cumin seeds; 2 teaspoons coriander powder; 3 garlic cloves, peeled and finely chopped; 1 teaspoon chili powder; salt; 1 lb 12 oz/800 g spinach, washed and well drained; ghee or clarified butter, for frying; scant ½ cup heavy cream, to serve

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Paneer goes well with spinach in this simple curry. Serve as a side dish or with some bread as a course in its own right.

Ingredients

14 oz/400 g paneer (Indian cheese), cut into cubes
1 lb<

Asia
Main course
Side dish
Gluten-free
Vegetarian

Method

Heat a little ghee in a skillet and cook the cheese until golden brown on all sides. Set aside.

Stir-fry the spinach in a little ghee until well softened, then whiz to a purée in a food processor.

Heat some more ghee and add the cumin seeds and garlic and sauté until golden brown.

Add the coriander and chili powders and the spinach, then season and stir-fry for a couple