Saag paneer

• 2 bunches large-leaf spinach (250 g)

• Vegetable oil

• 225 g paneer cheese

• 2 tbsp butter

• 1 onion

• 3-4 small green chillies

• 2-3 garlic cloves

• 5 cm piece root ginger

• 1 tsp fine salt

• 1 tsp cumin seeds

• 1 tsp garam masala

• 1 tsp turmeric

• 2 tbsp cornmeal / polenta

• 2 tbsp very fine polenta

Method

1. Roughly chop the spinach, including the stems, then transfer to large saucepan. Pour cold water to barely cover. Bring to the boil over high heat, cover with lid and reduce to simmer. Simmer for 20-25 minutes. Remove lid near the end to evaporate all water.
2. Heat a large frying pan over medium-high heat, then add vegetable oil. Add paneer cubes and shallow fry for a few minutes until golden brown, then set aside.
3. Chop onion, chillies, garlic and ginger.
4. Add butter to frying pan, then add the onion, chillies, garlic, and ginger. Cook until onions are softened and starting to brown.
5. Add salt, cumin, garam masala, and turmeric. Cook, stirring constantly for a few minutes, then incorporate the paneer. Remove pan from heat and set aside.
6. Mash or blend the spinach with the cornmeal in the pan.
7. Combine the spinach mixture with the paneer and onions in the frying pan, then serve.