Name: Palak paneer
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 1 teaspoon cumin seeds; 1 teaspoon fenugreek seeds; 2 teaspoon garam masala; 1 large_piece brown onion (200g), chopped finely; 1 clove garlic, crushed; 1 tablespoon lemon juice; 500 gram spinach, trimmed, chopped coarsely; 3/4 cup (180ml) cream; 2 x 100g packets paneer cheese, cut into 2cm pieces

This luscious spinach and cheese dish comes from northern India, the home of paneer, a fresh cow-milk cheese similar to ricotta. It’s sold near the fetta and haloumi in supermarkets; either of these two cheeses can replace paneer here, but the results won’t be exactly the same.

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Ingredients

1 tablespoon vegetable oil

1 teaspoon cumin seeds

1 teaspoon fenugreek seeds

2 teaspoon garam masala

1 large_piece brown onion (200g), chopped finely

1 clove garlic, crushed

1 tablespoon lemon juice

500 gram spinach, trimmed, chopped coarsely

3/4 cup (180ml) cream

2 x 100g packets paneer cheese, cut into 2cm pieces

Method

1.Heat oil in large frying pan; cook spices, onion and garlic, stirring, until onion softens.

2.Add juice and half of the spinach; cook, stirring, until spinach wilts. Add remaining spinach; cook, stirring, until wilted.

3.Blend or process spinach mixture until smooth; return to pan; stir in cream. Add paneer; cook over low heat, uncovered, stirring occasionally, about 5 minutes or until heated through.

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