Palak Paneer Curry

Curry Paste

• 3  cloves garlic
• 1  brown onion, peeled and quartered
• 1  small red chilli
• 4 cm fresh ginger, peeled
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1 tsp garam masala
• 2 tbsp tomato paste
• 1 tbsp rice bran oil

The Curry

• 400 g homemade paneer, diced
• 440 ml  tin coconut cream
• 1  bunch spinach, washed, stalks removed and chopped
• 1 tbsp rice bran oil
• 1 tsp powdered stock
• Fresh coriander, yoghurt and lemon or lime wedges to garnish

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Prepare the Curry Paste

1. Place garlic, ginger, onion and chilli into a food processor and blend until a smooth paste forms. Set aside.
2. Heat a large frypan over medium heat and add a small amount of oil. Add cumin seeds and cook until aromatic, approximately 1 minute.
3. Add the blended paste to the pan and cook over medium to high heat for about 2 minutes, stirring regularly.
4. Stir in the tomato paste and continue cooking until the mixture deepens to a  rich red-brown colour.
5. Add turmeric and garam masala, stir well and set aside.

Cook the Curry

1. Heat rice bran oil in a large frypan. Add paneer and cook until lightly browned on all sides. Remove from pan and set aside.
2. Return the curry paste to the pan. Add powdered stock, coconut cream and bring to a simmer, simmer for 5 minutes them add the spinach. Cook until the spinach has wilted.
3. Gently return the paneer to the pan and stir carefully to combine. Heat until warmed through.

To Serve

Serve withsteamed rice and naan bread. Garnish with fresh coriander, a dollop of yoghurtand a squeeze of lemon or lime juice.

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