Put spinach in 1,000 g boiling water for 2 minutes, cool, drain the water and blend spinach.

Ingredients

• 700 gSpinach, raw
• 350 gCheese, paneer
• 400 gTomatoes, red, ripe, raw, year round average
• 180 gOnions, raw
• 30 gButter, Clarified butter (ghee)
• 7 gSalt, table
• 15 gGarlic, raw
• 5 gSpices, cumin seed
• 6 gSpices, coriander seed
• 1,000 gBeverages, water, tap, drinking not counted – removed

Method

1. Put spinach in 1,000 g boiling water for 2 minutes, cool, drain the water and blend spinach.
2. Cube paneer; chop onion, garlic and tomatoes. Measure cumin and coriander.
3. In ghee at 170 °C fry cumin and coriander 30 seconds, then onion and garlic 6 minutes until golden.
4. Add tomatoes and cook 8 minutes to a thick sauce. Stir in spinach purée and salt and heat 5 minutes.
5. Add paneer and heat only 5 minutes; serve all sauce and ghee, while blanching water was drained under C-DISCARD.