Paneer is an important food in south Asian countries. It is a fresh, non-melting, vegetarian curd cheese made by clotting heated milk with lemon juice, vinegar or any other food acids. I used a New Zealand made paneer with chilli added. You could also add a little chilli to the spinach mixture, if preferred.
|700 g||Spinach leaves (Main)|
|2 Tbsp||Canola oil|
|2 tsp||Cumin seeds|
|1 large||Onion, diced|
|2 cm||Ginger, peeled and thinly sliced|
|3 cloves||Garlic, sliced|
|2 tsp||Ground coriander|
|250 g||Paneer, cut into 2cm cubes (Main)|
|½||Lemons, cut into wedges, to serve|
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- Wash the spinach and chop finely. Place in a large microwave bowl with 2 tablespoons of water. Cover and microwave on high power for 2-3 minutes, until wilted. Stir halfway through cooking. Cool then drain well. Place in a blender and whizz, until smooth.
- Heat the oil in a large non-stick frying pan. Add the cumin seeds and heat until fragrant, about 30 seconds. Add the onion and cook on medium heat, until softened. Stir in the ginger, garlic, coriander, salt and pepper. Add the spinach and a little water if too thick. Simmer for 2 minutes. Add the paneer and cream and heat through. Serve with the lemon wedges on the side.