Ingredients
- Spinach, wilted and roughly chopped
- 1 tbsp of cumin seeds
- 2 finely chopped onions
- 1 green chili, sliced
- 1 clove of garlic, finely chopped
- 2 tbsps Jalfrezi Curry Paste
- 1 block of Paneer
- Pinch of salt
- Few leaves of coriander, chopped
- 1-2 tbsp cream
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Directions
- Wilt the spinach in a covered pot.
- Drain the water.
- Run the spinach under cold water, then squeeze out the moisture with your hands.
- Put some oil in a pan and add cumin seeds. Stir.
- When the seeds start sizzling, add chopped onions.
- Once onions start to soften, add chili slices and chopped garlic.
- Stir.
- Once it turns a deep golden brown colour, add Jalfrezi Curry Paste, sprinkle with water and stir.
- When the oil separates from the spices, put roughly chopped spinach into the pan and stir, only for a minute or so.
- Slice Paneer into bite sized pieces and add to spinach. Cook for a few more minutes. Add pinch of salt and a few leaves of chopped coriander.
- Pour in 1-2 tbsp of cream and stir.
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