Palak Paneer

Ingredients

• 1 1/8 lbspinach, washed, thick stalks removed
• 14 ozpaneer, cut into cubes
• 1onion, finely chopped
• 7 ozchopped tomatoes
• 4 clovegarlic, crushed
• 3/4 ozginger, finely grated
• 2green chilies
• 1 tspcumin seeds
• 1 tspgaram masala
• 1/4 cupheavy cream
• 2 tbspghee
• 1 1/2 tspsea salt
• 1/2lemon, juiced

Method

1. 1

   Drop the spinach into boiling water with the green chilies for thirty seconds, then lift it straight into a bowl of iced water.

2. 2

   Squeeze the spinach out, blend it with the chilies and a splash of the cold water to a smooth, vivid purée, and set it aside.

3. 3

   Melt half the ghee in a wide pan and color the paneer cubes on two sides, then lift them into a bowl of warm salted water.

4. 4

   Add the rest of the ghee, fry the cumin seeds until they sizzle, then the onion until golden, then the garlic and ginger. Add the tomatoes and salt and cook until thick and glossy.

5. 5

   Stir the spinach purée into the masala and warm it through for no more than two or three minutes, then add the drained paneer, the cream and the garam masala.

6. 6

   Take it off the heat, squeeze in the lemon juice and taste for salt.