Saag Paneer

Ingredients

• 250g (9oz) paneer cheese, cubed 5 tbsp rapeseed (canola) oil
• 800g (1lb 12oz) fresh baby spinach
• leaves, or 450g (1lb) frozen spinach
• 1 tsp cumin seeds
• 1 tsp red chilli powder (more or less to
• taste) (optional)
• 1 tsp ground turmeric
• 4 fat garlic cloves, finely chopped
• 2 tbsp plain yoghurt
• Salt, to taste
• 3 tbsp single (light) cream (optional)
• FOR THE PANEER MARINADE
• 1⁄2 tsp ground turmeric
• 1⁄2 tsp chilli powder
• 1⁄2 tsp salt
• 1 tsp rapeseed (canola) oil

Steps

1. Prick each paneer cube a few times with a fork, then mix thoroughly with the marinade ingredients. They may be fried straight away, although a longer marinating time benefits the paneer.
2. In a frying pan over medium–high heat, fry the paneer in about 3 tablespoons oil until well browned. Leave it aside while preparing the spinach.
3. Frozen spinach does not need cooking. For the fresh spinach, boil 285ml (generous 1 cup) water in a large saucepan, add the spinach and simmer until the water evaporates. Let the spinach cool, then use a food processor to blitz it into a thick paste. Leave aside.
4. Heat the remaining oil in a large frying pan over medium–high heat. When visibly hot, add the cumin seeds and stir them in the oil for about 30 seconds, then put in the chilli powder and turmeric.
5. Stir in the garlic and fry to a light golden brown. Take care not to burn it, as burnt garlic becomes bitter.
6. Add the blended spinach and stir the yoghurt in 1 tablespoon at a time. Stir in the fried paneer and heat everything through.
7. Salt to taste and serve immediately. I like to finish the dish by stirring in about 3 tablespoons single (light) cream; this is optional but very nice.