Name: Palak paneer
Total time: 30 min
Yield: Serves 2
Cuisine: Indian
Ingredients: 1 block paneer cut into cubes; for frying oil; 1 tsp ground cumin; 1 tsp ground coriander; 4 cloves ground; 1 tsp turmeric; 165ml tin coconut milk; 100g young spinach chopped; to serve rice; to serve naans; a small chunk ginger roughly chopped; 1 small onion roughly chopped; 2 cloves garlic roughly chopped; 1 red chilli roughly chopped

1 block paneer
cut into cubes
for frying oil
1 tsp ground cumin
1 tsp ground coriander
4 cloves
ground
1 tsp turmeric
165ml tin coconut milk
100g young spinach
chopped
to serve rice
to serve naans

PALAK PASTE

a small chunk ginger
roughly chopped
1 small onion
roughly chopped
2 cloves garlic
roughly chopped
1 red chilli
roughly chopped

Method

step 1
Whizz the paste ingredients together in a small food processor (use a splash of water if you need to help it along). Fry the paneer cubes in 1 or 2 tbsp oil in a non-stick pan until golden. Scoop out and drain on kitchen paper, then add the paste to the pan and fry for a couple of minutes. Add the spices and cook for another 2 minutes. Add the coconut milk and paneer and simmer for 10 minutes. Stir in the spinach and cook for 3-4 minutes until wilted. Season and serve with rice and warmed naans.