Palak Paneer

Method

1. 1

   Blanch the spinach

   Boil water in a pot and add the spinach. Cook for 2 minutes, then move it straight into a bowl of ice-cold water. This keeps the colour bright green.

2. 2

   Blend

   Drain the spinach and blend it with the green chillies, garlic and ginger into a smooth purée.

3. 3

   Make the masala

   Heat the oil and butter in a pan. Add the cumin seeds, then the onion, and cook for 6 to 7 minutes until soft and golden. Add the tomatoes and cook for 5 minutes until mushy.

4. 4

   Add the spices

   Stir in the turmeric, coriander powder, chilli powder and salt. Cook for 1 minute.

5. 5

   Add the spinach

   Pour in the spinach purée and simmer on medium-low for 5 minutes. Add a splash of water if it is too thick.

6. 6

   Add paneer and finish

   Add the paneer cubes and simmer for 2 minutes. Stir in the garam masala and cream, then switch off the heat.

7. 7

   Serve

   Serve hot with roti, naan or rice.