Paneer Palak (Spinach Curry)

_INGREDIENTS

• 300g paneer cheese
• 20g butter + 10g to cook the paneer
• 300g spinach
• 40mL water
• 1 onion, diced
• 2 tomatoes, diced
• 3 cloves garlic, crushed
• 2 tsp grated ginger

_INSTRUCTIONS

1. Add the spinach to a large pot of boiling water and blanch for 1-2 minutes. Remove the spinach from the pot and immediately transfer it to a bowl of ice-cold water. Drain the water from the spinach and place it and the 40mL water into a blender. Blitz until smooth.
   
2. Dice the onion and tomato, and crush the ginger and garlic.
   
3. Heat a large pan to medium heat and add the 20g butter. When the butter is melted, add the cumin seeds and dried red chilis. Cook for 1 minute. Add the onions, garlic, ginger, turmeric, garam masala, and salt.
   
4. Cook the mixture for 8-10 minutes until fragrant.
   
5. Pour the spinach puree and cook for 2-3 minutes. Turn off the heat and set the spinach mixture aside.
   
6. Dice the paneer into cubes. Add the paneer to the frying pan with the remaining 10g butter. Cook until golden brown on each side, then remove from the heat.
   
7. Reheat the spinach curry and add the cream. Heat through, ensuring it does not boil.
   
8. Add the paneer to the spinach curry and taste the seasoning. Add salt if required!
9. Serve with your grain of choice, rice/quinoa, or naan bread. Enjoy!

_{STORING LEFTOVERS}

Store any leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, you can use a microwave or a stovetop to heat it up until it's hot throughout. You may need to add a splash of water or cream to the mixture to loosen it up a bit, as it can thicken over time. It's always best to reheat it gently and not boil it to maintain its texture and flavour. The paneer tends to absorb flavours over time, so we think curry tastes better the next day!