Sag paneer using my home made Indian style paneer cheese

I made curry tonight, sag paneer with 

homemade paneer cheese and flatbreads.

Ingredients 

Serves 1  (can be adjusted easily for more portions)

One measure of paneer cheese, (click for my recipe here) homemade or from the supermarket

4 blocks of frozen spinach

1 tablespoon of chopped onion

1 garlic clove

1 teaspoon of veg or sunflower oil

2 tiny green chillis

1/2 teaspoon of grated ginger (I freeze my fresh ginger in chunks and grate from frozen skin and all)

1/4 teaspoon of ground cumin (or cumin seeds crushed)

1 teaspoon of lemon juice stirred through at the end

Up to 6 tablespoons of double cream or whole milk to loosen to your liking

S&P

Optional, a shake of fenugreek powder

Method

I defrosted my spinach and patted between kitchen paper to make as dry as possible.  Whilst that was going on I sauteed my onion in a teaspoon of vegetable oil until it was opaque but not coloured.  Then I added the spinach, onion, garlic, chillies and spices into my food processor and blitzed to a green paste. You can always chop finely by hand.  This paste was warmed through and salt and pepper added to taste then in with the cream and paneer cheese.  Let the mixture warm through and serve with your favourite accompaniments.  I had flatbreads and a cheeky spoonful of the prawn korma I made for himself.     

blurry close up on flatbread

It was fragrant and creamy and had just the right amount of gentle spice with the ginger coming through.  The paneer was soft and was the perfect foil for such an aromatic curry, it was as authentic as I've ever tasted.