Ingredients For Creamy Curried Spinach:
Vegetable oil - 60ml
Cumin seeds - 1 tsp
Chilli flakes - 1 tsp
Garlic, chopped - 6 cloves
Ginger, peeled and chopped - 4 cm
Baby spinach leaves - 750g
Garam masala - 1/2 tsp
Single cream - 120ml
Firm paneer, cut into 2cm cubes - 200g
Method Of Creamy Curried Spinach:
1.Heat the vegetable oil in a large pan over a medium heat and add the cumin seeds
and chili flakes then saute them around in the oil for about 30 seconds.
2.Reduce the heat to low and add the garlic and ginger, and saute for a few seconds.
3.Add the spinach into the pan, sprinkle in the garam masala, and stir to combine.
4.Cook, uncovered, over a medium heat for about 8-10 minutes, until the leaves have
cooked down and become really soft.
5.Remove from heat and allow it to cool.
6.Add the leaves, along with any juices from the pan, into a food processor and
blend until smooth
7. Return the pureed spinach to the pan, reheat, then pour in the cream.
8. Just before serving, add the cubed paneer and warm through.
