Palak Paneer

1 green chilli, chopped

1 tsp MA’s Ginger paste

½ tsp MA’s Garlic Paste

2 tsp MA’s Coriander Powder

2 tsp MA’s Cumin seeds, crushed

2 bunches spinach, roughly chopped

200g paneer, cut into 3 cm cubes

1 large onion, ?nely chopped

2 tomatoes, chopped

125 ml cream

120ml water

2 tbls oil

Salt and pepper to taste

Step 1

Add green chilli, ginger, garlic, coriander, cumin, and half the spinach with 60 ml water to a food processor. Make a rough paste, add more water to loosen if desired.

Step 2

Heat 1 tbls oil in a large frying pan over a high heat, add paneer and cook, turning occasionally until golden on all sides. Set aside.

Step 3

Heat remaining 1 tbls oil, in the same pan, over medium heat & sauté the onions.

Step 4

Then add spinach paste and cook until fragrant. 

Step 5

Add tomatoes, cream, remaining water & paneer. Cook until tomatoes are soft.

Step 6

 Add the remaining spinach to the curry & cook for 3 minutes. 

Step 7

 Adjust salt and pepper & serve with naan or rice.

- If you prefer you can use MA’s Coconut Milk instead of cream