megabekatron:

Sag Paneer (Cheesy Spinach.) Serves 4, generously as a side dish. 20 mins cook 

I love curry and sag paneer is my favourite side dish, cheesy spinach, what’s not to like? I get a sneaky portion of veg and it is handy for cooling down a hot curry. 

• 750g baby spinach, washed

• 3 tbsp veg oil

• 1 tsp cumin seeds

• 1 large onion, sliced in to half moons 

• thumb-sized piece of fresh ginger, peeled and sliced into long julienne

• 2 chopped garlic cloves

• 1 green chilli, whole

• 2 tsp ground coriander

• Salt and pepper, to taste

• 250g  paneer, cut into cubes

• 1 tsp garam masala 

• 150 ml double cream 

• Squeeze of half a lemon 
• 1 tsp mustard seeds 
• Nutmeg (small amount) - optional
• 4 curry leaves - optional 

1. Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool, give it a squeeze to get the water out In a food processor ( I would use a hand blender, I have two food processors and I don’t use either of them.) or  hand blender, blend to a smooth paste, grate a little nutmeg ( I mean a little bit too, otherwise it will taste like medicine) and set aside.

2. Heat the oil in a large non-stick pan. Add the cumin and mustard seeds and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, salt and pepper, garlic and chilli and cook for a further minute.

3. Add the ground coriander and curry leaves and cook for another thirty seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.

4. Chop the paneer in to cubes and gently fry in a separate pan until golden on all sides, you can just add them to the mix as they are, but I like the texture and colour that a little frying gives them. 

5. Add the paneer cubes, garam masala and cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Squeeze in the lemon juice to taste. 

I am eating this for the second night running. It’s still got it.