Indian Saag Paneer with Spinach

Ingredients

• 300g paneer cheese, cut into cubes
• 400g fresh spinach (or 250g frozen, thawed)
• 100ml heavy cream or coconut milk
• 1 onion, roughly chopped
• 4 cloves garlic
• 1 tbsp fresh ginger, chopped
• 2 green chilies
• 2 tbsp ghee or vegetable oil
• 1 tsp cumin seeds
• 1/2 tsp garam masala
• 1/4 tsp nutmeg, freshly grated
• 1 tbsp lemon juice
• salt to taste
• 1 tbsp ginger-garlic paste

Method

1. Blanch fresh spinach in boiling water for 2 minutes, drain, and squeeze out excess moisture.
2. Blend blanched spinach with onion, garlic, ginger, green chilies, and 1/4 cup water into a smooth purée.
3. Heat ghee in a large pan; add cumin seeds and let them crackle for 30 seconds.
4. Stir in ginger-garlic paste and cook for 1 minute, then pour in the spinach purée.
5. Simmer spinach sauce for 8 minutes, stirring often; stir in garam masala, nutmeg, and cream.
6. Gently fold in paneer cubes and simmer for 4 minutes; finish with lemon juice and salt, then serve with naan or basmati rice.