Ingredients

The following ingredients have 700 Servings
  • 1 batch homemade Paneer ((Indian fresh cheese; recipe linked below))
  • 30g / 2 tbsp ghee or unsalted butter ((for pan frying, Note 2))
  • 30g/2 tbsp ghee or unsalted butter ((Note 2))
  • 1 1/2 onions (, finely chopped (brown or yellow))
  • 1 tsp fenugreek seeds (whole) ((Note 3))
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3/4 tsp salt (, kosher/cooking salt (if using table salt, reduce by 1/4 tsp))
  • 1/4 tsp black pepper
  • 2 garlic cloves (, finely chopped)
  • 2 tsp ginger (, finely grated (20g))
  • 2 tomatoes (, peeled, seeded and diced (Note 4))
  • 1 green chilli (, finely sliced (cayenne, Note 5))
  • 700g/ 1.4lb fresh spinach leaves (English spinach) (, thoroughly washed and roughly chopped (~9 cups very tightly packed) (Note 6))
  • 1/4 cup water
  • 1/3 cup + 1 tbsp cream ((pure, heavy or thickened))
  • 1 tbsp lemon juice

Instruction

  • Saute onion & spices: Melt butter in a large pot over medium heat. Add onion, fenugreek, cumin, coriander, salt and pepper. Cook for 3 minutes until onion is softened but not golden.
  • Add garlic and ginger, cook for 2 minutes.
  • Add the tomato and chilli, cook for 3 minutes on a medium heat.
  • Add spinach: Add about 1/3 of the spinach – or as much as you can handle in the pot (!) – and stir until wilted. Then add more spinach along with the water, cook again until wilted. Repeat until all the spinach is wilted.
  • Cook 10 minutes: Cook, stirring every now and then, for 10 minutes still on a medium heat.
  • Cream & lemon: Add the cream and lemon juice. Cook, stirring gently, for 3 minutes.
  • Puree half spinach: Remove half the spinach into a tall container and blend it to a puree using a stick blender. Pour pureed spinach back into the pot, and stir to combine.
  • Add Pan Fried Paneer: Gently stir in golden pan-fried paneer (see below). Stir gently to mix through.
  • Serve over basmati rice with fluffy, chewy homemade naan on the side!