Palak Paneer

Ingredients

• 400 g fresh spinach
• 250 g paneer, cut in 2 cm cubes
• 1 medium onion, finely chopped
• 2 ripe tomatoes, chopped
• 60 mL cream
• 1 tbsp grated fresh ginger
• 3 cloves garlic, minced
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp salt
• 2 tbsp canola oil
• 100 mL water

Method

1. 1Blanch the spinach in a big pot of boiling water for 1 minute, then lift it into ice water. Squeeze out the water and blend it smooth with the 100 mL water.
2. 2Pan-fry the paneer cubes in 1 tbsp of the oil over medium heat until golden on two sides. Set aside.
3. 3Heat the remaining oil in a wide pot. Toast the cumin seeds 30 seconds, then add the onion and cook 8 to 10 minutes until soft and golden.
4. 4Add the ginger and garlic for 1 minute, then the tomatoes and salt. Cook 8 minutes until the tomatoes break down into the onions.
5. 5Pour in the spinach purée and simmer 8 minutes, stirring, until deep green and thick.
6. 6Stir in the cream and garam masala, then fold in the paneer. Simmer 3 minutes so the paneer is hot through.
7. 7Cool in a shallow pan set in an ice bath until under 5 °C, no more than 2 hours after cooking.
8. 8Divide into two 400 g portions in a sealed container, leaving a little room for expansion. Label with the date and freeze.