Another recipe from the SBS Food Safari.


  • 2 bunches (500g) English spinach
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 cm piece ginger, crushed
  • 6 cloves garlic, crushed
  • 1 medium onion, finely chopped
  • 200g chopped tomatoes
  • Salt to taste
  • 225g paneer, cubed (Indian cottage cheese)
  • 1 tsp dried fenugreek leaves (or kasuri methi)
  • Pinch garam masala
  • 1 tbsp thickened cream


Remove spinach leaves from stems and wash leaves well. Blanch in boiling water for 3 to 4 minutes then refresh in cold water, drain, squeeze out excess water and puree until smooth.

Heat oil in a heavy based pan. Add cumin seeds, ginger, garlic and onions and fry until golden brown.

Add tomatoes and cook until they become a soft paste. Stir in spinach puree and season with salt. Add the paneer cubes. Finish with fenugreek leaves, garam masala and cream. Serve hot.

Note: Frozen spinach can be substituted for fresh spinach. Fresh spinach need not be pureed to achieve a more textured dish typically served in Indian homes.

Fresh tomatoes can be replaced with chopped canned tomatoes.


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