Palak Paneer

Method

1. 1

   Wilt the spinach

   Put the spinach and 30 ml water in a large covered pot over medium heat for 3 to 5 minutes, turning once, until the leaves are limp and wilted.

2. 2

   Cool and purée

   Drain the spinach, rinse briefly under cold water and squeeze it dry; blend with 15 ml water for 30 to 60 seconds until mostly smooth, adding extra water only if needed.

3. 3

   Cook the onion

   Heat 1 tbsp oil in a wide pan over medium heat for 1 minute, add the onion and cook for 7 to 9 minutes, stirring often, until soft and golden at the edges.

4. 4

   Cook the aromatics

   Add the garlic, ginger and chillies and cook over medium heat for 1 minute, stirring, until fragrant; add cumin and coriander and cook for 30 seconds until aromatic.

5. 5

   Soften the tomato

   Add the tomato and cook over medium heat for 4 to 6 minutes, stirring occasionally, until collapsed and pulpy.

6. 6

   Brown the paneer

   Heat the remaining oil in a separate non-stick pan over medium heat for 1 minute; fry the paneer for 4 to 6 minutes, turning gently, until several faces are golden.

7. 7

   Heat the spinach sauce

   Stir the spinach purée and salt into the onion mixture over medium-low heat for 2 to 3 minutes, until hot throughout but still bright green.

8. 8

   Finish and season

   Stir in the paneer and cream over low heat for 2 to 3 minutes, until steaming but not boiling; mix in garam masala and lemon juice, then taste and adjust salt and lemon.

9. 9

   Serve

   Serve the hot palak paneer straight away with cooked rice or flatbread, if desired.

Tips

• Use a large pot to wilt the spinach; if it will not fit, wilt it in batches. Blend in batches if needed and add water sparingly.
• Use 1 mild chilli for a gentler sauce or 2 for more heat; taste the chillies first if their strength is uncertain.
• Loosen the sauce with hot water a little at a time if it seems too thick. Pat paneer dry before frying, and keep the sauce below a boil after adding cream.

Swaps

• Use firm tofu in place of paneer, browning it gently in the same way.
• Use coconut cream instead of double cream for a different flavour.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan over low heat for 3 to 5 minutes, stirring occasionally, until steaming; add a little water if the sauce has thickened.