2 Large bunches of spinach (or 2 pkts frozen)
2 cm Piece of fresh ginger
1 Clove garlic
4 Red chilies
1 pkt (250gr) Paneer
3 TB Plain Yogurt
1 TB Low fat cream
1/4 Cup Vegetable stock
Ghee for frying
1 tsp Cumin
1 tsp Coriander
1 tsp Turmeric
1/4 tsp Garam Marsala
If using fresh spinach, blanch the spinach in boiling salted water for 2-3 minutes and refresh the cooked spinach in cold water.
If using frozen spinach, defrost the spinach.
Put the cooked/defrosted spinach into a food processor and blend to a paste.
De-seed the chilies and chop finely. Finely chop the ginger and garlic.
Fry the chilies, garlic and ginger in ghee. Add the spice mix and fry for a few minutes to cook the spices.
Add the spinach and fry for a few minutes.
Add the yogurt and cream and the stock and reduce to a slow simmer.
In a fry pan, fry the paneer in ghee until golden and add it to the curry. Simmer the curry for a few minutes more to allow the flavours to blend.
Serve the curry over rice.