Paneer is available at good grocety stores or Indian food stores. If you can’t find paneer, you can substitute it with baked ricotta or a mild-flavored firm feta.
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe Coursemain course, side dish, vegetable
Dietary Considerationdiabetic, egg-free, gluten-free, healthy, low carb, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecheesy, creamy, rich, spiced
Type of Dishvegetable
- 1 pound 2 ounces (about 10 cups) English spinach leaves
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon fenugreek seeds
- 1 tablespoon vegetable oil
- 1 red onion, thinly sliced
- 5 garlic cloves, chopped
- 1 (7-ounce) can chopped tomatoes
- ¾-inch piece of fresh ginger, finely grated
- 1 teaspoon garam masala
- 8 ounces paneer (see Notes)
Blanch the spinach leaves in boiling water for 2 minutes, then refresh in cold water, drain, and chop very finely. Put a small frying pan over low heat and dry-fry the cumin for 2–3 minutes, or until fragrant. Remove, dry-fry the coriander, then the fenugreek for 2–3 minutes each, or until fragrant.
Heat the oil in a heavy-bottomed frying pan over medium heat and fry the onion, garlic, cumin, coriander, and fenugreek for 10–12 minutes, or until golden and aromatic. Stir in the tomato, ginger, and garam masala and bring to a boil. Add the spinach and cook until the liquid has almost evaporated. Fold in the paneer, trying to keep it in whole pieces. Stir gently until heated through. Season with salt to taste.
2008 Murdoch Books