Savory Spinach Paneer (Print Version)
# Ingredients:
→ Main Components
01 -
A thumb-sized piece of ginger
02 -
3 garlic cloves
03 -
200g of fresh Indian Paneer cheese (or similar)
04 -
1 onion
05 -
300g of fresh spinach (use frozen if more convenient)
06 -
150g of cherry tomatoes
→ Spices and Extras
07 -
Salt and pepper
08 -
1/2 teaspoon of ground coriander
09 -
Chili flakes to taste
10 -
1 teaspoon of Garam Masala spice blend
11 -
1-2 teaspoons of ground cumin
12 -
3 tablespoons of fresh cream
13 -
2 tablespoons of olive oil
# Instructions:
01 -
Lightly blanch the fresh spinach in hot water for a minute or, if you're using frozen, defrost and gently squeeze out the extra water. Blend together with about 125ml of water to create a smooth puree.
02 -
Peel the garlic, ginger, and onion, then chop them all finely. Cut the cherry tomatoes into small chunks and dice the Paneer into small cubes.
03 -
Warm up the olive oil in a skillet. Gently cook the onion, garlic, and ginger for about 5 minutes until you see a soft and golden texture.
04 -
Toss in the diced tomatoes, Garam Masala, cumin, and coriander. Allow it all to simmer for around 5 minutes, stirring occasionally, until the tomatoes soften up.
05 -
Stir the spinach puree and Paneer into your skillet. Heat everything thoroughly, then mix in the cream. Sprinkle some salt, pepper, and chili flakes as per your taste.
# Notes:
01 -
Keep any extras in the fridge for 1-2 days, and it reheats easily.
02 -
Pair this dish with basmati rice, naan bread, or flatbreads like chapatis.
03 -
To make it vegan-friendly, switch Paneer for tofu and use coconut milk in place of cream.