Categories: Curry, Indian, Vegetarian

Ingredients

• 500g (1 bunch) English Spinach Leaves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fenugreek seeds
• 1 tablespoon oil
• 1 red onion, thinly sliced
• 5 garlic cloves, chopped
• 200g tin chopped tomatoes
• 2cm piece of ginger, grated
• 1 teaspoon garam masala
• 225g paneer, cubed

Directions

1. Blanch the spinach leaves in boiling water for 2 minutes, then refresh in cold water, drain and very finely chop.

2. Place a small frying pan over low heat and dry-roast the cumin until aromatice.

3. Remove the cumin then dry-roast the coriander, then the fenugreek.

4. Heat the oil in a karhai or heavy-based frying pan over low heat and fry the onion, garlic, cumin, coriander and fenugreek until brown and aromatic.

5. Stir in the tomato, ginger and garam masala and bring to the boil.

6. Add the spinach and cook until the liquid has reduced.

7. Fold in the paneer, trying to keep it in whole pieces.

8. Stir gently until heated through.

9. Season with salt, to taste.

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