Saag Paneer

Ingredients

250g spinach, blanched & pureed

225g paneer

200g tomatoes

150g onion

10g garlic

20g ginger

2 tsp cumin seeds

1 tsp Kashmiri red chili powder

½ tsp turmeric

1 tsp coriander powder

2 pinches grated nutmeg

1 tbsp kasuri methi

Squeeze of lime

Directions

Steam, blanch & puree spinach. Set aside.

Roughly chop onion, tomatoes, ginger & garlic.

Heat oil in a pot, add chopped veggies + pinch of salt, cover & cook until softened. Puree & set aside.

Cut paneer into cubes & shallow fry until golden.

In the same pot, heat oil, add cumin seeds and Kashmiri red chili powder.

Stir in onion-tomato puree, then add turmeric & coriander powder.

Add spinach puree + salt, cook until flavours deepen & oil begins to separate.

Check seasoning, finish with kasuri methi, grated nutmeg & squeeze of lime.