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.