4 cloves garlic
1 thumb-sized piece fresh ginger, peeled, roughly chopped
1 green chilli, roughly chopped
2 tablespoons water
¼ cup vegetable oil
2 teaspoons cumin seeds
1 tablespoon garam masala
1 teaspoon sea salt
¼ teaspoon cayenne pepper
800 grams frozen spinach
⅓ cup cream
⅓ cup fresh coriander, roughly chopped
300 grams paneer,
cut into 3cm squares
Paste: Put the garlic ginger, chilli and water in a small food processor and whizz to a paste.
Curry: Heat 2 tablespoons of the oil in a large deep frying pan and cook the cumin seeds for 1 minute. Add the paste and cook over a medium heat for 5 minutes. Add the garam masala, salt, cayenne pepper and spinach and cook, stirring occasionally, until softened. Add the cream, cook for 3-4 minutes then add the fresh coriander and use a stick blender to whizz to a thick purée.
While the spinach is cooking, heat the remaining oil in a separate frying pan and cook the paneer over a medium heat for around 8 mins, turning so they become golden all over. Add to the spinach and cook for 2-3 mins to heat through.