Use spinach to form the base of this silky curry, which adds an earthy flavour and a vibrant green colour. You can freeze the sauce for a few months, too
Prep:15 mins
Serves 4
2 tbsp oil or ghee2 medium onions, sliced4 garlic cloves, thinly sliced1 tbsp ginger purée (roughly a thumb-sized piece)small bunch of coriander, stalks finely chopped, leaves picked1½ tsp cumin seeds1 tsp turmeric1 green chilli, thinly sliced400g coconut milk200g spinach250g paneer, cut into 2cm cubes½ tsp garam masala½ lemon, juicedcooked rice, to serve
STEP 1Heat 1 tbsp of the oil or ghee in a large pan over a low-medium heat. Add the onions and sizzle for 15-20 mins until golden brown.STEP 2Stir in the garlic, ginger, coriander stalks and cumin seeds. Turn up the heat a little and cook for a few minutes, stirring constantly, until the cumin seeds are aromatic, then add the turmeric, ½ the chilli, coconut milk (reserving 2 tbsp to serve) and spinach. If using fresh spinach, you may have to do this in batches, letting each handful wilt before adding the next. Season well, cover with a lid and cook for 5 mins, then remove the lid and bubble for another 5 mins.STEP 3Meanwhile, heat the remaining oil or ghee in a frying pan and cook the paneer for 2-3 mins on each side until browned.STEP 4Add half of the coriander leaves to the curry along with the garam masala and a squeeze of lemon juice, then take the pan off the heat and use a hand blender to blitz the curry until smooth and vibrant green. Add a splash of water if the sauce is too thick.STEP 5Tip the paneer into the curry sauce and bubble for another minute. Serve scattered with the remaining chopped chilli and coriander leaves, then drizzle with the remaining coconut milk and serve with cooked rice.
