This is one of my favourite dishes to serve when I have guests. Unfortunately it isn’t vegan but has some fabulous flavours. To make this vegan feel free to substitute the paneer for tofu or mushrooms.
The beauty in this dish comes from fresh ingredients and less spices. It’s a pretty simple dish and needs a blender for best results.
Fresh spinach (the more the better really)
Paneer (or mushroom)
3 medium tomatoes
4 green chillies
6 garlic cloves
2 inches of ginger
1 tsp cumin
1 tsp ground coriander seeds
1 tsp garam masala
1) Blanche the (washed) spinach in hot water for 1 minute. It needs to be removed from water the moment it finishes wilting. It should keep its rich green colour. If it goes dark green it’s been in too long.
2) Chop up the tomatoes, garlic,ginger, and 3 chillies. Blend with a little bit of water and put aside.
3) In a little bit of oil, roast the cumins until they crackle. They shouldn’t go black. About 25 seconds should do the trick. Add finely chopped onions
4) After the onions are soft and brown, add the tomato/garlic/ginger/chilli paste. Add the garam masala and coriander powder. Cook on low – medium heat for 15 minutes
5) While that cooks, puree the spinach with 1 chopped chilli.
6) Put the paneer in boiling water with a pinch of salt. This softens the paneer nicely
7) After the onion/tomato paste is well cooked add the drained paneer. Add the pureed spinach and remove it from the heat
8) Finish with lemon juice and check salt levels.
It’s a brilliant garlicky chilli dish which reminds me of a dhaba. If serving to guests, drizzle a bit of cream if you want. The colour should be a stunning light green and the flavour should be garlic. It tastes fab.