Spinach with Indian Cheese – Paalak Paneer

Vegetable Biryani

Serves 4


3 tbsp sunflower or rapeseed oil
1 tsp cumin seeds
1 onion, finely chopped
2 garlic cloves, chopped
2 green chillies, finely chopped
500g spinach leaves, thoroughly washed
1/2 tsp ground coriander
1/4 tsp salt
1 tsp lemon juice
50g ready-made or shop bought paneer, cut into 2 cm cubes
1/2 tsp garam masala
1 tsp peeled and grated fresh root ginger
2 tbsp single cream (optional)


Heat 2 tablespoons of the oil in a large non-stick pan on a medium heat and add the cumin seeds. When they begin to sizzle, tip in the onion and fry for about 5-7 minutes until lightly browned. Add the garlic and chillies and continue to fry. Mix in the spinach leaves and cook for 5 minutes until the leaves have wilted.
Mix in the ground coriander and salt. Cook for another 30 seconds. Place the mixture in a food processor or blender and blend the mixture until almost a smooth paste. Sprinkle in the lemon juice.
In the same non-stick pan, add the remaining 1 tablespoon of the oil and tip in the paneer cubes, stir and cook for a few minutes. Return the blended spinach mixture to the pan and mix well. Add the garam masala and ginger and mix. Drizzle over the cream, if using, and serve with wholemeal chapatis or toasted pitta breads.

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