- 1 tbsp butter / 2 tbsp vegetable oil
- 750g baby spinach, washed
- 1-2 green chillies, roughly chopped
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 large onion, chopped
- 1 tsp salt or to taste
- 3 cloves garlic, sliced
- 3 cm fresh ginger, sliced
- 1 tomato, chopped
- 1 tbsp dried fenugreek leaves
- 1 tsp butter
- 250g paneer, cut into cubes
- 2 tbsp double cream (optional)
- 1 lemon (optional)
- 1 tbsp ghee (optional)
- 1 tsp chilli flakes (optional)
- Heat the butter or oil in a pan and add the washed spinach. Sauté until the leaves just wilt.
- Once cooled add one or two roughly chopped chillies to the pan and using a hand blender blitz the cooked spinach and chillies in to a smooth paste - set to one side.
- In a second pan heat the oil and add cumin seeds until they are fragrant.
- Add the chopped onions and fry gently over a low heat before adding the salt and garlic. Leave to cook for about 5 minutes until soft.
- Stir in the tomatoes, ginger and the dried fenugreek leaves. Increase the heat and cook to a create a thick masala paste.
- Once the tomatoes have broken down add the blended spinach to the pan with a splash of water if necessary, bring to a boil then reduce the heat and leave to simmer for a few minutes. (The mixture shouldn't be watery).
- In a frying pan add the butter with a splash of water, once melted add the homemade paneer and stir. Leave the paneer to heat through (about 2-3 minutes).
- Add the paneer and any butter to the spinach purée and stir gently to coat.
- Stir in the garam masala.
You can finish the dish in one of three ways:
- Stir in some cream and cook for a minute until the spinach is smooth and creamy, or
- Squeeze in the juice from one lemon, or
- Just before serving, heat some ghee in a small pan. Remove from the heat and add some chilli flakes then immediately pour over the dish.
Serve with roti and lots of butter.