Palak Paneer 

Ingredients

1 Mishra’s Curry Cube

500g paneer (Indian cheese)

2 medium-sized bunches of spinach

1/2 bunch fresh fenugreek leaves

4 tbsp veg oil

1 large onion, finely chopped

2 tsp garlic paste

1 tsp ginger paste

1 large ripe tomato, diced

1 tbsp butter

Step one

Carefully wash the spinach until all the soil is removed from the leaves. Cut the paneer into 2cm cubes. Heat 2 tbsp oil in a heavy-bottomed pan and stir-fry the paneer until the cubes are golden on all sides. Remove from the pan and drain on paper towels.

Step two

Add 2 tbsp oil to the same pan and fry the onions until softened and browned. Add the ginger and garlic pastes and fry for 1 minute.

Step three

Add the spinach and fenugreek leaves, tomato and Curry Cube and mix well. Cook until the spinach and fenugreek leaves are soft and wilting, then mash them well into a rough paste. Or, if preferred, the leaves can be puréed in a blender for a smoother consistency. Add the paneer to the spinach and tomato mixture and stir carefully to coat the paneer cubes.

Step four

Garnish with the butter and serve hot with Indian breads and rice.