So today I realised that it’s June. We’re half way through the year and I have been living in KL for 6 months. This means one thing: I haven’t ticked off any of my New Years Resolutions.
As someone who avidly cares about resolutions, this is a big deal to me. I have mastered so many in the past like learning how to whistle and teaching myself how to wink. My plan to generally become a better person is questionable. My plan to have more hobbies is definitely a fail. And if you saw my Brownies post yesterday then you obviously know that my aim to look banging in bathers is not going well.
So look – all in all – not very positive! But hey, at least paneer is a thing right? and someone in India one day decided to add it to spinach. Considering how good this dish can be, I will never understand how so many people can get it wrong. Hopefully you like this one! Lemme know.
1 large frozen packet of spinach
Oil for the pan
1 brown onion, roughly chopped
5 garlic cloves, roughly chopped
1tsp fresh ginger, roughly chopped
4 green bullet chillies
2tbs ground cumin
1/2tsp fresh or powdered turmeric
1/2 cup chicken or veg stock
1/2 cup cream or milk
1tsp white pepper
2tbs garam masala
2 packets of paneer, cut into cubes
Heat a few glugs of oil in a pot and gently saute the onion, garlic, ginger and chilli for 10 minutes. Stir through the cumin and turmeric until fragrant (when you can start smelling it!).
Add the spinach to the pot and stir around until fully defrosted. Using a hand held blender or a food processor, puree until you have a smooth paste.
Return the mixture to the heat and add the salt, white pepper, stock, cream or milk and sugar and cook for 20 minutes, stirring regularly. Sprinkle the garam masala in and taste. Check if you need more salt, sugar or garam to give it more kick (I find due to the mildness of spinach this dish needs more salt than you would usually add).
While the curry is cooking, heat a little oil in a non stick pan and over a hight heat, lightly fry your paneer until golden on all sides. Plop them into the spinach curry and you’re done!
While I know you don’t want to hear this, white pepper is different to black pepper. It’s super cheap and in the salt and pepper section in your supermarket so grab a little container and keep it in your pantry. It’s used in most of my Thai dishes and adds a great depth of heat, without the spice.