Recipe by Karen Elizabeth
This luscious spinach and cheese dish comes from Northern India, the home of paneer, a fresh cow-milk cheese similar to ricotta. It's sold near the feta and haloumi in supermarkets, either of these two cheeses can replace paneer here, but the results wont be exactly the same. When I made this, I did use a soft feta, which melted into the spinach and gave me the most creamy rich curry you can imagine. I also upped the amount of the garam masala, to give a hotter result, and I sauteed some shrimps in garlic and butter, and served them with the curry, we enjoyed an excellent meal! The recipe is taken from Australian Womens Weekly, New Curries UPDATED to add ( thank you Peggy :) ), that previously step 2 said to add half the spinach at that step, I've changed it to say, add all the spinach.
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seed
- 1 teaspoon fenugreek seeds
- 2 teaspoons garam masala
- 1 large onion, chopped finely (200 gr)
- 1 garlic clove, crushed
- 1 tablespoon lemon juice
- 500 g spinach, trimmed and chopped coarsely
- 180 ml cream
- 200 g paneer cheese, cut into 2 cm pieces
Directions See How It's Made
- Heat oil in large frying pan; cook spices, onion and garlic, stirring, until onion softens.
- Add lemon juice and spinach: cook, stirring, until wilted.
- Blend or process spinach mixture until smooth, return to pan, stir in cream.
- Add in paneer, cook over low heat, uncovered, stirring occasionally, about 5 minutes or until heated through.
- Serve on steamed rice.