Paneer and creamy spinach curry
Prep:
5 mins
Cook:
15 mins
60ml ml vegetable oil
1 tsp cumin seeds
1 tsp dried red chilli flakes
6 cloves garlic, chopped
4cm ginger, peeled and chopped
750g spinach leaves
1/2 tsp garam masala
120ml single cream
200g firm paneer (Indian fresh cheese), cut into 2cm cubes
Pour the oil into a large pan and heat over medium heat. Add the cumin seeds and chilli flakes. Swirl around for about 30 seconds.
Set the heat to low then throw in the garlic and ginger. Fry for a few more seconds. Stir in the spinach and the garam masala. Turn up the heat to medium and cook for about 8 to 10 minutes, until the spinach leaves have shrunk and are really tender. Set aside to cool down.
Process the leaves and any cooking juices left in the pan in a food processor until you get a creamy mixture. Put back in the pan and reheat. Add the cream then the paneer cubes just before serving.
Serves
4
Preparation Time
5 minutes
Cooking Time
15 minutes
Main ingredients
Cheese, Vegetables
Recipe Type
Dinner, Easy, Quick Meals, One Pot, Curry, Vegetarian
Cuisine
Indian
Special Info
Vegetarian
Level of Difficulty
Easy
