Spinach Paneer Curry

This is a beautiful vegetable curry which can be served with another vegetable, fish or chicken curry. Paneer cheese is available in most Asian grocers or well stocked supermarkets. A firm feta can be used as a substitute. Likewise silver beet with stalks removed can be a good substitute for spinach.

750gms baby spinach

3 tbsp vegetable oil

1 tsp ground/crushed cumin seeds

1 large onion, chopped

Thumb-sized piece of fresh ginger, peeled and sliced into long julienne

1½ tbsp chopped garlic

1-2 green chillies, whole

2 tsp ground coriander

Pepper and salt, to taste

250gms Paneer cheese cut into cubes, or use firm Feta cheese.

½-1 tsp garam masala

6 tbsp whole milk

1-2 tsp lemon juice, or to taste

Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. Place in a clean tea towel and squeeze out any remaining water. Place spinach in a food processor and blend to a smooth paste and set aside.

Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute.

Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.

Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste.

Serve with steamed rice or naan bread.