Like in an Indian restaurant (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 onion
02 -
3 garlic cloves
03 -
1 thumb-sized piece of ginger
04 -
1 cup (150g) cherry tomatoes
05 -
7 oz (200g) paneer (Indian fresh cheese)
06 -
10.5 oz (300g) fresh spinach leaves (or frozen spinach)
→ Spices & Other Ingredients
07 -
2 tablespoons olive oil
08 -
1-2 teaspoons cumin seeds
09 -
1 teaspoon garam masala
10 -
1/2 teaspoon ground coriander
11 -
3 tablespoons heavy cream
12 -
Red pepper flakes to taste
13 -
Salt and pepper
# Instructions:
01 -
Peel and finely chop the onion, garlic, and ginger. Dice the cherry tomatoes into small pieces. Cut the paneer into evenly-sized cubes.
02 -
If using fresh spinach, blanch it briefly for 1 minute. If using frozen spinach, thaw it and gently squeeze out excess moisture. Then blend the spinach with about 1/2 cup (125ml) of water until smooth.
03 -
Heat the olive oil in a pan. Sauté the onion, garlic, and ginger for about 5 minutes until soft and lightly browned.
04 -
Add the diced tomatoes, cumin, garam masala, and coriander to the pan and simmer for another 5 minutes until the tomatoes are soft.
05 -
Add the puréed spinach and paneer cubes to the pan and heat everything through. Finally, stir in the cream and season with red pepper flakes, salt, and pepper to taste.
# Notes:
01 -
This curry keeps well for 1-2 days in the refrigerator and can easily be reheated.
02 -
Basmati rice, Indian naan bread, or chapati (roti) make excellent accompaniments.
03 -
For a vegan version, substitute the paneer with tofu and the cream with coconut milk.