spinach, tomato and paneer curry
How to make spinach, tomato and paneer curry recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
500 g (1 lb) spinach leaves
3 tablespoons butter
2 teaspoons cumin seeds
1 red chilli, deseeded and finely chopped
1 onion, very finely chopped
2 plum tomatoes, finely chopped
2 teaspoons finely grated garlic
1 tablespoon peeled and finely grated fresh root ginger
1 teaspoon chilli powder
1 teaspoon ground coriander
250 g (8 oz) paneer (Indian cottage cheese), cut into bite-sized pieces
2 tablespoons double cream
1 teaspoon lemon juice
2 tablespoons finely chopped fresh coriander leaves
salt and pepper
flatbreads, to serve (optional)
Method:
Cook the spinach in a large saucepan of boiling water for 2–3 minutes, then drain well.
Transfer to a food processor or blender and blend to a smooth purée.
Heat the butter in a large wok or frying pan, add the cumin seeds, red chilli and onion and stir-fry over a medium-low heat for 6–8 minutes until the onions have softened. Add the tomatoes, garlic, ginger, chilli powder and ground coriander and season well. Stir through and cook for 2–3 minutes.
Increase the heat to high, add the paneer and stir-fry for 1–2 minutes, then add the spinach purée and stir-fry for a further 4–5 minutes until well mixed and heated through.
Remove from the heat and stir in the cream, lemon juice and chopped coriander. Spoon into warm bowls and serve with warm flatbreads, if liked.
For spicy spinach, tomato & cottage cheese salad, put 80 g (3 oz) baby spinach leaves and 400 g (13 oz) halved cherry tomatoes in a salad bowl.
Mix together 400 g (13 oz) natural cottage cheese, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon chilli paste and 2 teaspoons toasted cumin seeds in a bowl, then season.
Add to the spinach and tomatoes, toss gently to mix and serve with crusty bread or warm baguettes. Total cooking time 10 minutes.
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| spinach, tomato and paneer curry |
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