Mmmmm this was a very nice curry. Mild flavored and the paneer was a great addition to a curry that I had never tried before. I put in a block of paneer but could have easily put in more... sooo good!
1/3 c. vegetable oil
3 cloves garlic minced
1 t. cumin seeds
1 1/2 t. paprika
3/4 t. salt
1/2 t. tumeric
1/2 t. cayenne pepper
1 can (680ml) strained tomatoes
2 c. water
1pk. Paneer
3/4 c. cream
16 c. lightly packed spinach leaves chopped
1 bunch rapini chopped (leaves only)
Heat 2 T. of the oil. Fry garlic, cumin till it pops and the garlic is golden ~ 2mins.
Stir in paprika, salt, tumeric, cayenne. Stir for 1 min.
Stir in the tomatoes and 2 c. water and bring to a boil. Reduce and simmer, covered, for 30 mins.
Meanwhile fry paneer in cubes till golden. Return sauce to boil, stir in cream. Add spinach and rapini, reduce heat and simmer till wilted~ 5mins. Stir in paneer~ 2mins. Serve with basmati rice.
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