330g paneer (see recipe below, or use shop bought), diced into bite-size pieces
2tbsp double cream
1tsp garam masala
For the tadka
1tbsp ghee
1 dried mild chilli
3 garlic cloves, thinly sliced
Homemade paneer
2 litres whole milk
2-3tbsp lemon juice
Method
Bring a large pan of water to the boil, add the spinach and one of the chillies and simmer for 2 minutes. Drain, reserving 350ml of the cooking water, and plunge the spinach into cold water. Squeeze out the excess water from the spinach, transfer it with the chilli to a food processor and blend to a smooth, fine paste.
Heat the oil in a large pan over a medium heat. Add the cumin seeds and fry for a few seconds. Add the garlic and fry for 20 seconds, then add the onions. Continue frying for 12-15 minutes until the onions are softened and light brown. Add the remaining green chilli and fry for a minute, stirring well. Add the tomato purée and cook for a minute to let it thicken. Add the turmeric, black pepper and coriander and stir well for 3 minutes.
Add the puréed spinach and fry for 3-4 minutes. Season with salt, add the reserved cooking water and simmer over a low heat for 2 minutes, then add the paneer and continue simmering for 5 minutes. Add the cream and garam masala and remove from the heat.
For the tadka, heat the ghee in a small frying pan over a medium heat. Turn the heat off and immediately add the chilli and garlic. Pour the tadka over the paneer and serve.
Homemade paneer
Line a sieve with muslin and place it over a bowl. Pour the milk into a heavy-based pan and bring to the boil over a medium heat. This will take up to 25-30 minutes, but don’t be tempted to increase the heat.
As the milk starts to rise in the pan, reduce the heat to low, stir well and add 2tbsp of the lemon juice, a little at a time. Keep stirring over a low heat for 30-40 seconds; it will begin to curdle and the curds will separate from the whey. If it doesn’t start to curdle, add the extra 1tbsp lemon juice.
Remove the pan from the heat and strain the mixture through the lined sieve. Run the curds under cold water to wash off the remaining whey, gather the muslin together and squeeze out as much water as you can. Twist and flatten it, then sit it on a plate and place a heavy weight on top. Leave it to set for 1 hour. Unwrap, cut into cubes and add to your curry.
Recipes and photos taken from Curry by Maunika Gowardhan, photography by Haarala Hamilton (Quadrille, £26)
