Step 1 of 6
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Fry paneer cubes in oil until golden on all sides. Drain on kitchen paper.
Blanch spinach in boiling water 1 min; transfer immediately to iced water. Blend to a smooth puree.
Saute onions 7 min until soft. Add garlic, ginger, cumin, and garam masala; cook 2 min.
Add tomatoes; simmer 5 min. Add spinach puree; simmer 8 min.
Stir in cream and fried paneer. Season to taste.
Serve with basmati rice.
Chef's Tip
Blanching and icing the spinach keeps it vibrant green — skip this and it turns an unappetising grey.