Crunchy palak paneer
Prep 15 mins. Total time 45 mins
Get ahead, make up to the end of step 2 a few hours ahead, cool and chill. Add a little water to the sauce when reheating
3 tbsp ghee or sunflower oil
2 medium onions, finely chopped
20g root ginger, finely grated
3 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 green chilly, split lengthways
1 tsp flaked sea salt
1 x 400g tin chopped tomatoes
1 tsp caster sugar
2 x 200g bags young-leaf spinach
For the paneer
1 tsp garage masala
3 tbsp semolina
1 x 227g pack paneer cheese
3-4 tbsp sunflower oil
a squeeze of fresh lemon juice
1. Heat the ghee or oil in a large nonstick saucepan. Gently fry the onions with the ginger and garlic for 6-8 minutes, stirring, until soft and very lightly coloured.
2. Add all the dry spices, the chilly and sea salt, fry for another minute, stirring. Add the tomatoes and sugar. Bring to a gentle simmer and cook for 20 minutes, stirring regularly until the sauce is well reduced. Season.
3. Meanwhile, combine the gram masala and semolina in a large mixing bowl. Cut the paneer into pieces about the size of a stock cube and add them to the bowl. Toss together until lightly coated.
4. Add enough sunflower oil to cover the base of a large nonstick frying pan. Fry the paneer over a medium heat for 4-5 minutes, turning now and then, until browned and crisp.
5. Stir the spinach into the tomato sauce and cook for 5-6 minutes, stirring until wilted. Remove and discard the green chilly. Tip into a warmed serving dish and gently toss with the paneer. Add a squeeze of lemon juice and season to taste. Serve at once with cucumber raita
From sainsbury’s magazine