I didn't know that Asians had cottages! Master B serves up another spicy treat for us all.

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This is probably my favourite Indian dish (Guyanan, actually), and is well worth seeking out all the spices for. For those that don't know, paneer is an Indian cottage cheese that is pretty tasteless in its raw state, but can be cooked without melting and has a pleasant texture.

• 8oz (250g) spinach, washed, dried and finely shredded
• 200g paneer, diced
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 green chillies, finely chopped
• ½ inch ginger, minced
• 2tsp yellow mustard seeds
• 1tsp cumin seeds
• ½tsp fenugreek seeds
• 6 green cardomom pods, bruised but left whole
• 1 inch cinnamon stick
• 1-2oz butter (less if you're feeling healthy)
• Salt
• Fresh coriander to garnish

1. In a little oil and a large saucepan or wok, heat the mustard seeds, cumin, fenugreek, cardomom and cinnamon over a medium heat, until the mustard seeds start to pop.
2. Add the onion and rapidly stir-fry until the onion softens and starts to brown.
3. Add the paneer, garlic, chilli and ginger and continue to stir-fry for another minute.
4. Add the spinach, 1tsp of salt, and the butter. Cover the pan and leave on the heat.
5. Allow to cook for 20-25 minutes, stirring every five minutes or so. If there is any liquid left at the end of the cooking time, uncover the pan and allow it to boil dry.
6. Garnish with coarsely chopped coriander and serve with pilau rice.

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Master B

08.07.04 Front Page

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