Time to cook
Paneer in spinach with potatoes
One pot comfort food- almost.
This is a really good dinner, which can be adjusted to your taste. The origin is from an Indian cookbook and i have then adjusted for speed and taste.
6-8 cooked potatoes cut into chunks. do this the day before or leave out and serve with rice.
2-3 green onions chopped if used
For the curry:
1 small bunch of parsley
1 small bunch of mint
1 green chili, seeded
a piece of fresh ginger- ca 1 inch/2.5 cm
15-20 cherry tomatoes or 2-3 good tomatoes
2 big handfuls of fresh spinach leaves
1/2 tsp cinnamon
1/2 tsp cumin
Juice of 1/2 lemon
120 ml coconut cream
2 tbsp maple syrup
sea salt 1 tsp
garam masala to taste
1 red chili , seeded and sliced finely to serve
Leave to cool on kitchen paper to absorb some of the fat. you can do this work earlier in the day or even the day before.
Add all the curry ingredients to blender and blend to a puree. If required add a little bit of water.
In a skillet fry the onion in a little oil until soft. Here you can add additional onions and garlic- see tips.
Add the puree to the skillet and cook on low for 15 minutes. Add as well the potatoes at this stage. You can add a little bit of extra coconut milk or cream, but make sure your sauce is not too watery.
Add the Paneer for the last 7-10 minutes to heat really through.
Taste and add in salt, pepper and Garam Masala as required.
Serve as is- you can sprinkle with the red chili.
Or make this part of a larger meal with a rice dish, some vegetables like bok choi with chili and cashews or even a Asian salad.
You can leave out the potatoes and serve the Basmati rice. The dish will feel ‘lighter’ but in January- it is comfort.
Add 1/2 onion chopped or green onions and/or even 1-2 cloves of garlic to the pan and fry before you add the paste. That will add a fullness and great taste to the dish.
I always add 1 tsp cumin seeds to the oil when i heat to cook the Paneer. then i am sure the oil is hot enough and it gives a little extra taste to the Paneer as well.