Palak Paneer (Spinach & Cottage Cheese Curry)

Serves: to serve 6

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 mins

Ingredients

2 lb - spinach

2 teaspoons - cornflour

4½ oz - paneer (or ricotta)

1 large - onion

3 cloves - garlic

2 - 3 - green chilies

2 tablespoons - vegetable oil

2 - green cardamom pods

1 teaspoon - red chilli powder

1 teaspoon - cumin powder

¼ teaspoon - garam masala

¼ teaspoon - freshly ground black pepper

  pinch - salt

Directions

1. Wash the spinach thoroughly then blanch it in hot water for 3 minutes to soften the leaves. Liquidize it, stir the cornflour into the purée and set it aside.
2. Cut the paneer into cubes about ¾" (2cm) across. Peel the onion and garlic then grind them, together with the green chilies to form a paste.
3. Heat the oil in a large pan and add the green cardomom and the onion-garlic-chili paste and fry until the oil separates. Add the red chilli powder, cumin powder, garam masala, black pepper and salt and fry for 2-3 minutes. Quickly chop the tomato into small pieces and add to the pan along with the spinach paste. Cook over a medium heat for 10 minutes then add the cheese cubes. Cook for a further two minutes and serve immediately.