This fresh, warming curry with creamy, cheesy paneer is the easy star of any dinner party.
Serves: 4
INGREDIENTS
Paste
4 cloves garlic
1 thumb-sized piece fresh ginger, peeled, roughly chopped
1 green chilli, roughly chopped
2 tablespoons water
Curry
¼ cup vegetable oil
2 teaspoons cumin seeds
1 tablespoon garam masala
1 teaspoon sea salt
¼ teaspoon cayenne pepper
800 grams frozen spinach
⅓ cup cream
⅓ cup fresh coriander, roughly chopped
300 grams paneer, cut into 3cm squares
METHOD
Paste: Put the garlic ginger, chilli and water in a small food processor and whizz to a paste.
Curry: Heat 2 tablespoons of the oil in a large deep frying pan and cook the cumin seeds for 1 minute. Add the paste and cook over a medium heat for 5 minutes. Add the garam masala, salt, cayenne pepper and spinach and cook, stirring occasionally, until softened. Add the cream, cook for 3-4 minutes then add the fresh coriander and use a stick blender to whizz to a thick purée.
While the spinach is cooking, heat the remaining oil in a separate frying pan and cook the paneer over a medium heat for around 8 mins, turning so they become golden all over. Add to the spinach and cook for 2-3 mins to heat through.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.