China Crumpet

This Indian restaurant staple can be made at home just as easily. And if you are like me, the amount of time I have cravings for Indian totally justifies learning how to make the stuff at home.

You will need:

500 g fresh spinach
100 g Paneer diced
Oil for frying
1 medium minced onion
1 tbs minced ginger
1 tbs minced garlic
2 tbs butter
1 tsp garam masala or to taste
1 tsp ground cumin
1 tsp salt
1 tsp Cayenne pepper

Wash the spinach thoroughly and boil in a large saucepan until it wilts (about 3 minutes). Cool the spinach by dunking it in ice cold water or running it under cold tap water. When it is cool, put it in a mixer (or a bowl if, like me, you are using a hand mixer) and blend to a thick puree. Set aside. Heat a skillet and add some cooking oil. Fry the onion, garlic and ginger until golden. Add the garam masala, cumin and salt. Add the spinach and 1 tbs of the butter and cook for about 5 minutes on medium heat. Carefully stir in the Paneer. When everything has come together and you are ready to serve, heat another little skillet or saucepan and add the butter. When it is hot, take it off the heat, add the cayenne quickly and immediately pour the cayenne/butter mixture over the palak paneer. Serve with rice or naan.