Preparation
- Cut the paneer into 2 cm cubes.
- Heat the oil in a large frying pan or wok. Fry the onions and cumin seeds, stirring, until golden brown.
- Add most of the tomatoes, stir and cook, covered, for about 5 minutes, stirring occasionally.
- Season with chilli, turmeric and salt and stir in the spinach until it wilts. If you prefer a smoother sauce, briefly blend it now. Then gently fold in the paneer cubes and cream without breaking up the paneer, and simmer, covered, over low heat for about 10 minutes.
- Add the coriander, garam masala and ginger strips and simmer for a few more minutes.
- Garnish with the remaining diced tomatoes and serve with basmati rice or flatbread.
Drink with it
White wine · excellent match
Off-dry Riesling (feinherb) or Gewürztraminer
Residual sweetness and acidity catch the garam masala and the mild chilli and loosen the creamy spinach sauce.
Which wine pairs with food? A simple approach to choosingWheat beer · excellent match
Hefeweizen, well chilled
The clove and banana notes of the yeast meet the garam masala, and the carbonation cuts through the cream and paneer.
Wheat Beer: Where Do Banana and Clove Come From?Pale lager · good match
Light lager, well chilled
Cool and crisp, it leaves the spinach and spices in the foreground and refreshes after the cream.
Pils or Helles: What's the Difference?Fruit brandy · good match
Williams pear or apricot brandy, a small chilled sip after the meal
Clear pear or apricot fruit clears away the creamy richness; only after the meal, because alcohol emphasises the chilli.
What is Calvados? Apple brandy with origin