Saag Paneer with Fenugreek

Ingredients

• 400 g paneer
• 500 g fresh spinach
• 2 onion
• 4 garlic cloves
• 30 g fresh ginger
• 100 ml double cream
• 2 tbsp dried fenugreek leaves (kasuri methi)
• 2 tsp garam masala
• 1 tsp ground cumin
• 3 tbsp vegetable oil

Method

1. 1

   Blanch the spinach in boiling water for 2 minutes, drain thoroughly, and blitz to a smooth purée using a hand blender.

2. 2

   Cut the paneer into 2 cm cubes and fry in 2 tbsp oil in a non-stick pan over medium-high heat until golden on all sides. Set aside.

3. 3

   In the same pan, heat the remaining oil and fry the finely chopped onion for 8 minutes until soft and golden. Add the grated ginger and crushed garlic and cook for 2 minutes.

4. 4

   Stir in the cumin and garam masala and cook for 1 minute, then fold in the spinach purée. Simmer for 5 minutes.

5. 5

   Add the fried paneer and double cream, stir gently to combine, and simmer for a further 3 minutes.

6. 6

   Crumble in the dried fenugreek leaves, season with salt, and serve with warm naan or basmati rice.