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1 hour
- groundnut oil
- 1 onion
- 2 cloves of garlic
- 5 cm piece of ginger
- 1 teaspoon cumin seeds
- 2 teaspoons garam masala
- ½ teaspoon ground turmeric
- 1 ripe tomato
- 600 g frozen spinach
- 50 ml single cream
- sea salt
- freshly ground black pepper
- 1.5 litres whole milk
- 1 lemon
- For the paneer, line a sieve with muslin and place over a bowl. Heat milk in a pan, bring to a gentle simmer, and stir in 4 tablespoons of lemon juice. Pour mixture into sieve, rinse under cold water, squeeze out moisture, cover with a plate and weight down. Chill for 1 hour 30 minutes, then cut into chunks. Fry paneer until golden, drain. Cook onion, garlic, ginger, cumin seeds, garam masala, turmeric, and tomato. Add spinach, cream, paneer, and water. Simmer until creamy. Season and serve.
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