- serves 4 people
- preparation 10 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 2 bunches spinach, leaves picked
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 2 cm piece ginger, crushed
- 6 garlic cloves, crushed
- 1 medium onion, finely chopped
- 200 g fresh or canned chopped tomatoes
- salt
- 225 g paneer, cubed
- 1 tsp dried fenugreek leaves
- pinch of garam masala
- 1 tbsp thickened cream
Instructions
Blanch the spinach in boiling water for 3–4 minutes, then refresh in cold water. Drain and squeeze out the excess water. Puree until smooth.
Heat the oil in a heavy-based saucepan. Add the cumin seeds, ginger, garlic and onion and fry until golden brown. Add the tomato and cook until they become a soft paste. Stir in the spinach puree and season with salt. Add the paneer and heat through. To finish, add the dried fenugreek leaves, garam masala and cream.
Want more recipes like this? We recommend:
• A Gujerati specialty: vegetarian red lentil curry.
• Plenty more Indian recipes, plus our guide to the cuisine.
• 150+ curries from Sri Lanka, India, Burma and Thailand.
• Somethin' different: Indian-spiced fish and potato curry.
• 1,000+ vegetarian recipes: snacks, salads, curries and more.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
