Palak Paneer

• spinach, washed400g
• paneer, cubed250g
• onion, finely chopped1 piece
• tomato, chopped2 piece
• green chiliadjust to taste2 piece
• garlic, crushed4 clove
• ginger, grated15g
• cream60ml
• garam masala1 tsp
• cumin1 tsp

Method

1. 1

   Blanch spinach in boiling salted water for 60 seconds, then plunge into ice water to keep it bright green.

   The ice bath is what locks in the colour.

2. 2

   Blend blanched spinach with green chili and a splash of water into a smooth purée.

3. 3

   Pan-fry paneer cubes in a little oil until lightly golden on each side; set aside.

   Soak fried paneer in warm water briefly to keep it soft.

4. 4

   Sauté chopped onion, ginger, and garlic until soft; add chopped tomato and cook until pulpy.

5. 5

   Stir in cumin and garam masala, then add the spinach purée; simmer 5 minutes.

6. 6

   Fold in paneer and a swirl of cream; warm through and serve.

   Don't boil after adding cream — it can split.

Per serving

285

kcal

13g

protein

14g

carbs

20g

fat