Saag paneer with rice

Soft spinach in a mild, creamy curry with golden cubes of paneer. A proper vegetarian main, not a side.

Ingredients

• 450 g Paneer, cut into cubes
• 25 g Ghee
• 15 ml Vegetable oil
• 1 Onions, finely chopped
• 0.5 Garlic, crushed
• 15 g Fresh ginger, grated
• 5 g Ground cumin
• 5 g Garam masala
• 2 g Ground turmeric
• 2 g Chilli powder, optional
• 400 g Spinach
• 50 ml Double cream
• 3 g Salt
• 300 g Basmati rice

Method

1. Fry the paneer cubes in half the ghee until golden on each side. Set aside.
2. Add the rest of the ghee and the oil and soften the onion with the garlic and ginger. Stir in the spices for a minute.
3. Add the spinach in handfuls, letting each wilt. Blend with a stick blender into a smooth or lightly chunky sauce, adding a splash of water if needed.
4. Return the paneer with the cream and salt and heat through gently.
5. Boil the rice in salted water, drain, and serve it with the saag paneer.