I was surprised that the recipe in Madhur Jaffrey’s World Vegetarian tome used neither, and although I didn’t follow the recipe very closely the following has a very good likeness to my takeway favourite! And healthier too that the creamy ones, which is always a bonus.
Serve with rice and naan, mango chutney and another vegetable dish if you want a feast!
Large saucepan of spinach leaves, approx 600g, chopped
3 ripe tomatoes, finely chopped (or you could use canned tomatoes out of season)
1 onion, finely chopped
2 garlic cloves, finely chopped
Large chunk of ginger, finely grated
2 cardomom pods, crushed and husks removed
1 green chilli, finely chopped
1/4 tsp fenugreek seeds
1/2 tsp ground cinammon
2 tsp cumin seeds
1/4 tsp chilli powder
1 – 2 tsp cornmeal
1 tsp salt
250g paneer cheese, cubed
1) Put approx 200ml of water in with the spinach, chilli and fenugreek seeds, and cook on a low heat for around 20 mins until the spinach is very soft. Mash with a wooden spoon, then add the cornmel so that any excess liquid is absorbed.
2) Heat the cumin seeds in a small frying pan and dry roast for a few minutes until browning.
3) Heat a large slosh of oil in a frying pan and then add the onion and cook until browning. Add the ginger and garlic, then the tomatoes. Cook for 10 minutes or so until the tomatoes are soft and concentrated. Add the salt, cardomom, chilli, cinammon and roasted cumin seeds, the stir the mixture into the spinach. Cook for a further 5 – 10 minutes on a low heat.
4) Using the same pan that the cumin seeds were roasted in, heat a little more oil and fry the paneer cubes for a few minutes on each side until browning. Stir into the spinach mix and serve.