Step by step
Blanch the spinach for 60 seconds, refresh in iced water, then blitz to a coarse purée.
Fry paneer cubes in 1 tbsp ghee until lightly golden; set aside.
Heat the remaining ghee, cook onions 8 minutes until golden, then add ginger-garlic paste and green chilli.
Add cumin, Kashmiri chilli and garam masala; cook 1 minute.
Add the spinach purée and 100ml water; simmer 10 minutes until the raw smell disappears.
Fold in the paneer and cream; warm gently, do not boil.
Taste, season and serve with hot naan or pilau rice.
Nutrition & allergens
- Energy
- 420 kcal
- Protein
- 18 g
- Carbs
- 10 g
- Fat
- 34 g
- Of which saturates
- 16 g
- Fibre
- 4 g
- Salt
- 1 g
Values are estimated based on the ingredients as written and intended as guidance only. Actual nutrition varies with brand, portion size and cooking method.
Contains
- Dairy (paneer, cream, ghee)
Free from
- Gluten
- Egg
- Soy
- Peanut
- Tree nuts
- Shellfish
Simple swaps
- Vegan: Replace paneer with firm tofu, cream with oat cream, and ghee with vegetable oil.