Palak paneer

Ingredients

For 4 portions

• 🧀 300g paneer
• 🥬 600g spinach
• 🧅 1 medium onions
• 🧄 4 cloves garlic
• 🪴 10g ginger
• 🌶️ 10g green chilli peppers
• 🍅 1 medium tomato
• 🏺 1.5 Tbsp mustard seed oil
• 🌿 1 Tsp cumin seeds
• 🌿 3 pods cardamom
• 🌿 1 Tsp coriander powder
• 🪴 0.5 Tsp turmeric
• 🌿 1 Tsp garam masala
• 🌿 1 Tsp kasuri methi (dried fenugreek leaves)
• 🧂 0.75 Tsp salt
• 🥛 60ml yogurt, greek, whole milk, plain
• 🍋 1 Tsp lemon juice

Method

1. Blanch the spinach: wash it well, drop into a large pan of boiling water for 1 minute until just wilted, then lift straight into a bowl of iced water – this keeps the sauce bright green. Squeeze lightly and blend with the green chilli and 3 tablespoons of water to a smooth purée.
2. Cut the paneer into 2 cm cubes. Heat ½ tablespoon of the oil in a non-stick pan and fry the cubes for 3–4 minutes, turning, until golden on a few sides. Set aside (soak them in warm water if you like them extra soft).
3. Heat the remaining oil in the same pan over medium heat. Add the cumin seeds and lightly crushed cardamom pods and let them sizzle for 20 seconds.
4. Add the finely chopped onion and cook for 6–8 minutes until soft and golden. Add the grated garlic and ginger and cook for 1 minute.
5. Add the chopped tomato, coriander powder and turmeric and cook for 3–4 minutes until the tomato breaks down and the oil starts to separate.
6. Stir in the spinach purée, garam masala and salt. Crush the kasuri methi between your palms and add it. Simmer gently for 5 minutes, adding a splash of water if it's too thick – don't cook it longer or it loses its colour.
7. Add the paneer and warm through for 2 minutes. Take the pan off the heat, whisk the yoghurt until smooth and stir it in (off the heat so it doesn't split), then add the lemon juice.
8. Serve hot with roti, naan or rice.