Saag Paneer (Spinach & Cheese

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Spinach		3 packs
Onion		1
Garlic		1 clove
Ginger		1/2 thumb
Tinned tomatoes		1/2
Paneer (cheese)		1 pack
Cumin seeds		1 heaped teaspoon
Coriander seeds		1 heaped teaspoon
Fenugreek seeds		1 heaped teaspoon
Garam masala		1 heaped teaspoon
Salt		as required
Vegetable oil		as required

Method

Prep

15min

Cook

30min

Slice the onion, finely chop the garlic and ginger, cut the paneer into small dice.

Put the oil in a pan and fry the onions until golden.

Add the cumin, coriander and fenugreek seeds, garlic and ginger and stir fry until you can smell the aroma.

Add the tomatoes and garam masal and stir, bringing to the boil. Turn the heat to low and simmer for 5-8 minutes.

In the meantime, quickly boil the spinach before putting into cold water. Squeeze and pat dry before chopping.

Add the spinach to Step 4 and mix well. Cook until all the moisture has evaporated.

Add the paneer and heat through again until thoroughly hot. Turn the heat off and season with salt, it's ready.

This is the Indian cheese paneer.

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