Indian spinach curry with cheese

Ingredients for 2 servings:

• 250 g frozen spinach, chopped, unseasoned
• 1 pinch(s) of sugar
• 4 tbsp fenugreek leaves, dried, if available
• 200 g paneer (Indian cream cheese)
• 2 tbsp cashew nuts, soaked in warm water for 20 minutes
• ½ stalk(s) cinnamon
• 2 cardamom pods, green
• 3 carnations
• 1 onion(s), finely chopped
• 1 cup whipped cream
• some salt
• Sugar
• chili powder
• Oil or ghee

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Prepare the spinach with a pinch of sugar according to the package instructions. Dice the paneer and fry in oil or ghee until golden brown. If you can’t find ready-made paneer, you can also make it yourself according to a chef’s recipe, ideally 1-2 days in advance. For the masala, crush the cinnamon, cardamom (only the seeds from the pod), and cloves thoroughly in a mortar and pestle and set aside. Crush the cashews with a little water in a mortar and pestle until paste-like. Heat 2 tablespoons of oil or ghee and lightly brown the onion. Add the masala and fry for 1 minute. Add the fenugreek leaves and spinach and cook for 5-7 minutes, stirring. Add the cream and cook on low heat for another 3-4 minutes. Now add the fried paneer and cashew paste and season with sugar, salt, and chili. Simmer for a few more minutes. Serve with basmati rice or Indian bread.