Ingredients

450g (1 lb) spinach, blanched and chopped
1 tbsp vegetable oil
2 tsp cumin seeds
1 medium onion, finely chopped
2 garlic cloves, finely slivered
pinch turmeric
100g (3 ½ oz) block paneer, coarsely grated
100ml (3 ½ fl oz) vegetable stock
salt
50ml (1 ¾ fl oz) fresh cream
1 tbsp fresh coriander, finely chopped

Method

Wash the spinach in plenty of cold water, letting any sand sink to the bottom, then rinse and drain well in a colander. Put in a large pan, cover with a lid, and place on a medium heat for 2-3 minutes. The spinach will cook in the steam made by the water clinging to its leaves. As soon as it begins to wilt, stir the top leaves to the bottom. As soon as all the leaves are wilted, remove the pan from the heat and drain, squeezing out as much liquid as possible, and roughly chop.

Heat the oil in a saucepan until hot, then add the cumin seeds and allow them to sizzle. Now add the onions and cook until it becomes translucent in colour. Add the garlic and continue to cook until the onions have softened, then add the turmeric. Stir the spinach into the mixture, continue to cook for a further couple of minutes, then add the paneer and vegetable stock. Adjust the seasoning, pour the cream onto the sag paneer, garnish with the coriander, and serve immediately.

From Rice, Spice and All Things Nice by Reza Mahammad
Simon and Schuster

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