CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

INGREDIENTS

2 tablespoons olive oil
2 onions, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon chili flakes
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
400 grams crushed tomatoes
1 teaspoon sugar
4 cups packed spinach leaves, finely shredded
1/4 cup water
zest and juice of 1 lemon
salt and pepper
3 tablespoons cream

PANEER:

300 grams paneer
1/4 cup fine semolina
1 teaspoon ground garam masala
vegetable oil

 

INSTRUCTIONS:

Heat the oil in a large saucepan and cook the onion with a good pinch of salt until soft.

Stir in spices, ginger and garlic and cook for 1 minute, adding a splash of water if needed.

Add the tomatoes and sugar and simmer for 10 minutes.

Increase the heat and add spinach and water, turning until all the leaves are wilted and tender.

Add the lemon zest and juice and season well with salt and pepper, then add the cream and cook until reduced a little.

PANEER: Cut the paneer into 3cm cubes. Combine the semolina, garam masala and a pinch of salt in a shallow dish. Add the paneer and toss to coat on all sides. Heat a little vegetable oil in a saute pan over a medium heat and cook the paneer until a good golden color. Drain.

Place the spinach and paneer in a serving dish. Serves 4.

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