SAAG PANEER

(serves 2-4)

1 kg/2 lbs spinach

1 tsp cumin powder

2 tbsp chickpea flour

4 cloves of garlic finely chopped

1 onion chopped

salt to taste

¼ tsp chili powder

½ lbs or ¼ kg paneer

2 tbsp heavy cream

¼ cup oil

3 tbsp ginger julienned

2-3 tbsp fresh coriander

• Chop spinach and set aside.
• Heat oil, add cumin while heating. When oil starts to crackle, add garlic and onion, sauté until light brown, then add chickpea flour and mix well to avoid lumps.
• Cook until oil emerges, then add spinach, and sauté until pan is dry.
• Add salt, chili powder and paneer, finish with cream and serve garnished with julienned ginger and fresh coriander.