FEEL-GOOD FLAVOUR

Ellie and Sam Studd sing the praises of India’s most iconic cheese, paneer, and serve up their simple, nourishing take on a classic recipe.

INDIA IS THE LARGEST producer of milk and milk products in the world. The country’s most popular and famous cheese is paneer, a fresh cheese with a spongy texture and delightfully clean taste.

Paneer is easy to make. First, cow or buffalo milk is heated, then acidified with lemon or vinegar. The curds are then drained in muslin cloth, pressed and cooled in water for several hours. If you have time, we suggest making your own, however your local Indian grocer will stock paneer, as do most supermarkets (often in the fridge next to the haloumi).

Paneer can be found in both sweet and savoury dishes in Indian, Pakistani and Nepalese cuisine, and beyond. The root of the word ‘paneer’ is found in the Persian word for cheese, peynir.

There are a lot of different ways to make saag paneer (cheese in a spinach sauce). This is one of the simplest, healthiest, yet tastiest versions, made without cream, and will leave you glowing.

SAAG PANEER

SERVES 2, OR 4 AS PART OF A SHARED MEAL

2 large bunches (about 500g) English

spinach, trimmed, washed well

1 tsp garam masala

1/2 tsp each cumin seeds and coriander

seeds

3 garlic cloves, crushed

5cm piece (25g) ginger, peeled,

finely chopped

2 tbs ghee

2 Asian (red) eschalots, finely chopped

(substitute 1 small red onion)

2 ripe tomatoes, finely chopped

1/2 cup (125ml) coconut cream 200g paneer, cut into 2cm pieces Finely sliced Thai green chillies, coriander leaves and lemon wedges, to serve

Blanch spinach leaves in a large saucepan of boiling water for 30 seconds, or until just tender. Drain and place in iced water to stop cooking. Squeeze out excess water, finely chop and set aside.

Toast garam masala, cumin seeds and coriander seeds in a small dry frypan over medium heat for 2 minutes, stirring often, until fragrant. Remove from heat.

Place garlic, ginger and 1 tsp water in a mortar and pestle, and grind to smooth paste. Add the toasted spices and grind until smooth.

Place the ghee in a deep frypan over low heat. Add eschalot and cook for 5-6 minutes until golden. Increase heat to medium, add spice paste and cook for 1-2 minutes until fragrant. Add tomato and bring to a simmer, then add spinach and cook until any liquid has evaporated. Stir in the coconut cream and cook for 2-3 minutes until warmed through.

Season to taste, then add paneer and cook, gently folding through, until just warmed through.

Spoon into serving bowls and top with sliced chilli and coriander leaves. Serve with lemon wedges.