Saag Paneer (Spinach Paneer)

Place the chopped fresh ginger, the peeled garlic cloves and the sliced green chilli into a food processor or a blender, along with the two tablespoons of water, then blend until you have a smooth paste.

Next, put the sunflower oil in a large pan on a medium heat. When the sunflower oil is hot, add the paneer pieces and fry them, turning them over gently until they are golden brown on all sides. This will happen quickly. Remove the paneer using a slotted spoon, then place the cooked paneer pieces on a plate. Sprinkle with a little salt, the garam masala and the cayenne pepper, and 
set aside.

Add the paste you made earlier to the remaining hot oil and cook, stirring frequently, for 1-2 minutes until it is a light golden colour. Add the chopped spinach and a good pinch of salt. Stir together, then cover and cook for 3-4 minutes until the spinach has wilted.

Next add the paneer pieces and the cream and 100ml (3½fl oz) of water. Stir gently and bring to a simmer. Cover and continue to cook on a low heat for about 10 minutes, stirring occasionally. Then remove from the heat and serve with rice or a few parathas.

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