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Servings: 4
| 400g spinach |
| 250g paneer, cut into cubes |
| 1 tbsp cooking oil |
| 2 tbsp unsalted butter |
| 1 onion, finely chopped |
| 3 garlic cloves, finely chopped |
| Thumb-size piece of ginger, finely chopped |
| 1 fresh green chilli, whole |
| 75g cashew nuts |
| 1 tomato, chopped |
| 1 tsp. Mandala king masala |
| ½ tsp Mandala garam masala |
| Salt to taste |
| 1 tbsp single cream |
Prepare:
| Peel and chop your tomato, onion, garlic, ginger and green chilli as described in the ingredients list and set aside. |
| If you are using unwashed spinach then give it a good rinse and set aside. |
Cook:
| Add the oil into the pan, along with the cashew nuts and whole green chilli and gently fry for 2 minutes until the cashews have turned brown at the edges. Be careful not to burn the cashews. |
| Add the spinach, one handful at a time, gently stirring after each handful. The spinach should wilt quite quickly, making it easier to add the next batch. Repeat until all the spinach has been added into the pan. |
| Carefully add the contents of the pan into a juicer-style food blender, along with 6-8 ice cubes and a splash of water and finely blitz until you have a smooth paste about the same consistency as a fruit smoothie. You can add more water or ice cubes if required in order to reach the correct consistency. Set aside. |
| In the same pan, add 1 tbsp of the butter and fry the onions for 5 minutes until they turn brown at the edges. |
| Add the garlic, ginger and continue to stir fry for about 3 minutes. |
| Add the mandala King masala and gently fry for 30 seconds. If the mixture begins to stick then add a splash of water. |
| Add the tomatoes, salt and a half cup of water and simmer until the water has evaporated away and the tomatoes have turned into a thick pulp. |
| Now carefully add the spinach smoothie back into the pan and gently heat until it first begins to boil. Reduce the heat to the lowest setting and once the spinach is hot, continue to simmer on the lowest heat setting. |
| Pro tip: these types of smooth sauces, tend to splatter when heated in the pan, so be careful to use a large/deep saucepan to avoid hot gravy splashing all over the kitchen. You can also reduce the splatter by keeping the pan on a very low heat. |
| Add the remaining butter, Mandala garam masala and paneer cubes and gently simmer for 5 minutes, until the paneer is soft and tender. |
Garnish:
| Add the palak paneer to a serving bowl and drizzle fresh single cream over the top. Enjoy! |
