Spinach Paneer Curry
Serves 4
Ingredients:
- A big bunch of spinach
- 1 tablespoon coconut oil or ghee
- 1 tomato, diced
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 2cm piece of ginger, finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon chilli powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- 120 ml thickened cream or coconut cream
- 200gr paneer, cut into 2cm square cubes, fried
Method.
- Strip leaves from silver beet and add to a large pan, and add a little water. Cook quickly until the leaves are wilted but still vibrant looking. Drain, and squeeze out as much moisture as you can.
- Meanwhile in a heavy based pot, heat oil or ghee, then add onion, garlic and ginger and cook until the onion has softened. Add the chopped tomato, and spices (except garam masala). Stir for 30 seconds, then add a little cream to loosen. Add the silver beet leaves, salt, and the rest of the cream. Cook on low heat for a few minutes, stirring.
- When cooler, use an immersion blender and puree the mixture.
- Return to the stove, heat gently, then add the chopped paneer and the garam masala. Swirl through a little more cream when serving.
