Palak Paneer with Japanese spinach

Spinach in Japan is sweeter and more tender than the palak you get in India. That is good news for colour but it can taste flat, so this recipe mixes in a little komatsuna and finishes with kasoori methi. Blanch quickly and cool fast; that is the whole secret to the green.

Ingredients

• 2 bunches (about 400 g) hōrensō (spinach) plus 3–4 komatsuna leaves
• 200 g paneer cubes
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies
• 1 tomato, chopped
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tsp kasoori methi, crushed between your palms
• 2 tbsp fresh cream, salt to taste

Method

1. Blanch the greens

   Drop the spinach and komatsuna into boiling salted water for 1 minute, then straight into iced water. Squeeze lightly and blend with the green chillies and a few spoons of water to a smooth purée.

2. Brown the paneer

   Fry the paneer in a little ghee until golden on two sides, then soak it in warm water so it stays soft while you make the gravy.

3. Cook the base

   Heat the remaining ghee, crackle the cumin, then fry the onion until golden. Add the ginger-garlic paste for a minute, then the tomato and coriander powder, and cook until soft.

4. Add the spinach

   Stir in the purée and salt. Simmer for only 3–4 minutes; longer and it turns olive-brown.

5. Finish

   Add the drained paneer, garam masala and kasoori methi. Turn off the heat, swirl in the cream, and serve with rotis or jeera rice.

Freezer tip

Paneer freezes well. Thaw it in the fridge overnight, then soak in warm water for 10 minutes before cooking.