Cream Spinach with Crusted Paneer
A quick and delicious vegetarian dish. Perfect when paired with Naan bread of a crusty baguette.
Ingredients
- 3 packs of spinach
- 4 Tbsp butter
- 1 large onion
- 1 Tbsp ginger, chopped
- ½ tsp cumin, whole
- ½ cup plain yogurt
- 4 Tbsp fresh cream
- Sprinkle of nutmeg
- Salt and pepper, freshly ground
- 14oz /400gr paneer or Halloumi* cheese
- 2 Tbsp Imperial Kashmiri curry, ground
- 2 Tbsp vegetable oil or ghee
Method
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1
Wash the spinach very well under running water. Dry in a salad spinner. Set aside.
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2
Heat a large pot on medium heat.
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3
Add butter, the onions, ginger and cumin. Cook, stirring occasionally until the onions are soft (5 minutes).
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4
Add the spinach and cook until they wilt and begin to boil in their own water.
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5
Add the cream, yogurt, nutmeg and salt. Pepper generously, mix well. Set aside in a warm place.
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6
Slice the paneer in ½ inch/1.25cm slices. Sprinkle the slices with Imperial Kashmiri curry.
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7
Heat a large pan on medium heat. Add the ghee and brown the paneer, one minute on each side.
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8
Serve the spinach topped with crusted paneer.
