This fresh, warming curry with creamy, cheesy paneer is the easy star of any dinner party.
Serves: 4
INGREDIENTS
Paste
4 cloves garlic
1 thumb-sized piece fresh ginger, peeled, roughly chopped
1 green chilli, roughly chopped
2 tablespoons water
Curry
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
METHOD
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.
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Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!