Palak Paneer

Ingredients
Ghee or Oil for deep frying
2 tbsp Ghee or Oil
400g/14oz Paneer
1 Onion, finely chopped
2.5cm/1 inch Fresh Ginger, finely chopped
4 Garlic Cloves, crushed
1 teasp Cumin Powder
1/2 teasp Coriander Powder
1/4 teas Turmeric Powder
1 teasp Chilli Powder
60ml/2fl.oz. Sour Cream
450g/1lb Fresh Spinach, finely chopped
salt to taste


Method
- Heat the ghee or oil until hot then fry the paneer until golden brown.
- Drain well then cut it into 12mm/1/2 inch squares and set aside.
- Heat 2 tablespoons of ghee or oil in a saucepan, add the onions and fry for 8-10 minutes until light brown, stirring constantly.
- Add the garlic and ginger and fry for 3 minutes, adding little water if the mixture sticks to the bottom of the pan.
- Add the chili powder, salt, cumin, coriander and turmeric powder and fry for 3-4 minutes, stirring from time to time and adding a little more water to prevent it drying out and sticking.
- Add the sour cream and spinach, mix well, cover and cook over medium heat until most of the liquid has evaporated, about 15 minutes.
- Add the cheese, cover and cook for a further 5 minutes.
Serve hot with boiled rice or a flatbread such as roti, paratha or naan.