Authentic Indian Spinach and Cheese Curry

1. 1

   Liquefy the spinach in a mixer and remove.

2. 2

   Next liquefy the onion, garlic and ginger in the same mixer and remove.

3. 3

   Last, liquefy the tomato in the same mixer.

4. 4

   Add some water when necessary.

5. 5

   Heat 20 g of butter in a frying pan and add the cumin seeds.

6. 6

   Fry for a minute until fragrant.

7. 7

   Add the onion, garlic and ginger juice and fry over low heat for about 10 minutes.

8. 8

   Add the tomato juice to 2 and fry for a further 10 minutes.

9. 9

   After the mixture has combined into a paste, add the coriander seeds and turmeric.

10. 10

    Fry for 2 to 3 minutes, stirring constantly.

11. 11

    Add the spinach juice to Step 3 and stir well.

12. 12

    Simmer slowly over low heat.

13. 13

    Add some water if necessary.

14. 14

    Coat the cubed paneer with katakuriko and deep-fry them in hot oil until golden brown.

15. 15

    You can use firm tofu if you can't obtain paneer.

16. 16

    Add Step 5 to Step 4 and simmer further.

17. 17

    Stir in about 20 g of regular cheese and melt to give a mild flavour to the sauce.

18. 18

    After the sauce has reduced and thickened, check the taste and add more salt if necessary.

19. 19

    It's done!

* Per serving · 4 servings · Values may vary.