Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4-5
Recommended by
19 people
This is a wonderful velvety dish with large, fresh cubes of paneer. There are just enough spices for a good background flavour and aroma.
Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.
Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute.
Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.
Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread.
By Antonio Carluccio
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Indian Food Made Easy
Episode 6
BBC Two
Recipes from this episode