Saag Paneer

This is one of my favourite indian restaurant dishes.  The spiced spinach is so comforting to eat and then there's the creaminess of the paneer.

Ingredients
serves 2 (as a main)

200g home-made paneer, cut into bite sized cubes

500g spinach

1 red onion

1 tomato, fresh, skinned and chopped

4 garlic cloves, crushed 

1 green chilli, deseeded and chopped

10g ginger, grated

1 tsp garam masala
1 tsp dried fenugreek leaves

1/2 tsp ground turmeric

1 tbsp ghee (clarified butter)
1 tbsp veg oil 

Method 

Bring a pan of water to a boil, add the spinach and cook for a minute. Drain and place in a bowl of iced water to stop the cooking to retain the green colour. Once cooled, drain and squeeze out as much water. Place in a blender and blitz into a puree. Set aside.

Heat the ghee in a large frying pan, over a medium, then add the onion. Fry until softened and translusent. Add the ginger, chilli and garlic and continue to cook for a further few minutes, before adding the  fenugreek leaves, turmeric and garam masala spice. Stir well , before adding the chopped tomato. 

Slowly cook for a few minutes, then add the spinach puree. Cook on a low heat for about 15-20 minutes. The spinach will release a large amount of water so continue to cook until it thickens into a sauce. 

Meanwhile, heat the oil in another frying pan. Fry the Paneer until golden brown on all sides then set aside. 

Taste and season the spinach with a good pinch of black pepper and a little salt. Check the spices and add a pinch if it needs a boost. 

Add the fried paneer to the spinach, stir well and cook for a further 5 minutes on a low heat. If it all gets too dry add a splash of hot water.

Serve immediately with a naan bread or boiled rice.