Palak paneer

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 150 g cubed paneer
• 120 g spinach
• 2 tbsp oil
• 2 mild green chillies
• 90 g chopped onion and 1 small tomato
• 3/4 tsp ginger-garlic paste
• 8–10 cashews
• 1/2 tsp salt
• 3/4 tsp garam masala
• 1/2 tsp dried fenugreek
• 240 ml water, divided
• 3 tbsp cream, optional

Step-by-step method

1. Fry spinach, chillies and cashews in half a tablespoon of oil for 3–4 minutes.
2. Cool, then blend with 60 ml water until smooth.
3. Soften onion in remaining oil; add ginger-garlic paste, then tomato and salt.
4. Add garam masala and remaining water; cook until onion is very soft.
5. Stir in purée and fenugreek for 2–3 minutes; add paneer, warm through and finish with cream if using.