Quick Palak Paneer

Ingredients:

• 4 tablespoons unsalted butter
• 220 g store-bought paneer or queso fresco, cut into 2 cm cubes.
• 1 medium yellow onion, diced into small cubes
• 5 cloves garlic, finely grated
• 5 cm ginger root, peeled and finely grated
• 3/4 tsp curry powder
• 3/4 tsp. garam masala
• 1 large tomato (about 200 g), cut in half and grated on a coarse grater
• 2 x 280g packages frozen chopped spinach, thawed and squeezed out
• 2/3 cup heavy cream
• For serving: boiled basmati rice or naan bread

Preparation:

1. Line a plate with paper towels. Heat 1 tablespoon of butter in a large skillet over medium heat. When the butter stops foaming, add the paneer cubes and fry well on both sides, about 4 minutes total. Transfer to a lined plate and set aside. Dry the skillet with a paper towel.
2. Place a lid on the pan. Add another 2 tablespoons of butter to the pan and heat over medium-high heat, then add the onion and 1/2 teaspoon of salt. Cook, stirring frequently, until the onion is browned and translucent, about 5 minutes. Add the garlic, ginger, curry powder, and garam masala and stir for 1 minute. Add the grated tomato and stir for another minute.
3. Add chopped spinach, heavy cream, 1/4 cup water, 1.5 teaspoons salt, and a pinch of freshly ground black pepper. Cover and cook over medium heat for 8 minutes. Add the remaining butter and gently fold in the paneer cubes. Cook over low heat for another 2 minutes to warm through.
4. Serve with boiled basmati rice or flatbreads.