Ingredients
This tasty curry is a true classic Indian dish. The flavours of the smooth spinach and buttery Clawsons Paneer are a delicious fusion and the combination of textures and colours makes for a great looking dish. Anjum loves this curry: “It’s one of my favourites. I like to serve it with rice, Indian chapatti or naan.”
Serves 3-4
Ingredients
1 packet Clawson Paneer cheese, cut into 11/4” cubes
5 tbs. vegetable oil (or 3 tbs. oil and 2 tbs. butter for more flavour)
1 medium onion, finely chopped
2 medium-large tomatoes, washed
4 fat cloves garlic, peeled
11/2” ginger, peeled
2 tsp. coriander powder
2 scant tsp. cumin powder
½ tsp. red chilli powder
1 tsp. garam masala
Salt to taste
400g baby spinach
100ml single cream
Method
Boil the paneer in plenty of water for 20 minutes.
Blanch the spinach until well wilted. Blend to a fine puree.
Heat the oil (and butter, if using) in a medium-sized non-stick saucepan. Add the onion and cook gently until golden. Meanwhile, blend together the tomatoes, ginger and garlic until smooth. Add to the cooked onion along with the salt and spices.
Cook over a moderate flame for 15 minutes or until the sauce releases droplets of oil back into the pan. You should be able to see these form on the base as you stir. Taste, it should taste cooked and harmonious.
Drain the paneer and add to the pan along with the spinach and cream. Cook for a further 5 minutes. Taste and adjust seasoning and serve.
SEE THE VIDEO HERE:
http://www.youtube.com/user/ClawsonPaneer#p/u/2/alEDVmohZqs