Sag Paneer

 I keep on experimenting with curries, and I don't suppose this is authentic, but it is very good!  Serves 2

1 onion, peeled and roughly chopped

1 clove garlic, peeled and crushed

1 chunk root ginger (I use frozen cubes, but if you use whole ginger, then peeled and grated)

2 large tomatoes, peeled and roughly chopped

1/2 packet paneer, cubed

1-2 tbs cooking oil

1-2 tsp curry powder, either proprietary or a blend of cumin, cardamom, mustard seeds, fenugreek, turmeric, garam masala and chilli powder (I blend this up in advance)

1/2 package baby spinach leaves.

Put the spices and oil in a pan and fry for a moment or two, then add the paneer and fry, stirring frequently, until the cheese is brown on all sides.  Lift this out and put aside.

Blend the onion, garlic, ginger and tomatoes into a puree and then put this in the pan where the paneer just was, and fry this off gently for about 10-15 minutes, again stirring frequently (I cooked rice to go with this while I was at it).  Wilt the spinach by putting it into a colander and pouring boiling water over it, then when it has cooled a little, roughly chop it.  When the puree is cooked - it will have thickened up nicely and stopped looking raw - add in the spinach and the paneer, with a splash of boiling water if necessary, and bring back to the boil.  Serve with rice or naan or similar. 

I might try making this - or a similar curry - with a tin of tomatoes, pureeing the onion, ginger and garlic separately (perhaps with a drop of water).... we shall see.  I like experimenting, and I like curry!