Ingredients: Ghee or Oil for deep frying2 tbsp Ghee or Oil400g/14oz Paneer1 Onion, finely chopped2.5cm/1 inch Fresh Ginger, finely chopped4 Garlic Cloves, crushed1 teasp Cumin Powder1/2 teasp Coriander Powder1/4 teas Turmeric Powder1 teasp Chilli Powder60ml/2fl.oz. Sour Cream450g/1lb Fresh Spinach, finely choppedsalt to taste
Method:
Heat the ghee or oil until hot then fry the paneer until golden brown. Drain well then cut it into 12mm/1/2 inch squares and set aside. Heat 2 tablespoons of ghee or oil in a saucepan, add the onions and fry for 8-10 minutes until light brown, stirring constantly. Add the garlic and ginger and fry for 3 minutes, adding little water if the mixture sticks to the bottom of the pan. Add the chili powder, salt, cumin, coriander and turmeric powder and fry for 3-4 minutes, stirring from time to time and adding a little more water to prevent it drying out and sticking. Add the sour cream and spinach, mix well, cover and cook over medium heat until most of the liquid has evaporated, about 15 minutes. Add the cheese, cover and cook for a further 5 minutes. Serve hot with boiled rice or a flatbread such as roti, paratha or naan.