By Denise Fernie
This is a spinach and cheese curry. We have also on occasion substituted warrigal greens for spinach, which works really well.
- 2 bunches spinach
- 2 tbsn oil, butter or ghee
- 1 tsp cumin seeds
- ½ tsp fenugreek seeds
- 2cm piece of ginger, crushed
- 6 garlic cloves, crushed
- 1 onion, finely chopped
- 200g chopped tomatoes (fresh or tinned)
- salt to taste
- 225g paneer, cubed
- ½ cup pouring cream
- 1 tsp dried fenugreek leaves
- pinch of garam masala
- Blanch the spinach (or warrigal greens) in boiling water for a few minutes, then drain and squeeze out the excess water. Chop finely.
- Heat the oil in a saucepan. Add cumin seeds, fenugreek seeds, ginger, garlic and onion and fry until golden brown.
- Add the tomatoes and cook until it becomes a soft paste.
- Stir in the chopped spinach and season with salt. Add the paneer and cream, stir and heat through.
- Lastly, add the dried fenugreek leaves and garam masala. Stir through gently. Turn off the heat and leave to sit for 5 or so minutes for the flavours to do their thing, and then serve.