Kontomire Saag Paneer (Ghanaian × Indian)

Method

1. Bring water to the boil in a 22 cm pot and blanch the spinach on high heat for 2 min, then plunge it straight into cold water to keep it bright green. If you use kontomire, it must be boiled for at least 15 minutes until completely soft. Squeeze it dry and blend coarsely with 2 tablespoons of water.

   Add in this stepSpinach or kontomire (cocoyam leaves) 400 g

   high heat

2. Cut the paneer into 2 cm cubes. Heat half the ghee in a 24 cm frying pan on medium heat and fry the paneer for 5 min, until golden on at least two sides, then set it aside on a plate. Turn each cube only once a side has browned, or it breaks up.

   Add in this stepPaneer 200 gGhee ½ tbsp

   medium heat

3. In the same pan, warm the palm oil and the rest of the ghee on medium heat, add the cumin seeds and let them sizzle for about 30 seconds. Add the chopped onion and fry for 7 min, until golden at the edges.

   Add in this stepRed palm oil 1½ tbspGhee ½ tbspCumin seeds 1 tspOnion 1

   medium heat

4. Add the chopped garlic, grated ginger, chopped pepper, turmeric and half the garam masala and fry for 1 minute until fragrant. Add the chopped tomatoes and salt and cook on medium heat for 7 min, until the tomatoes collapse into a jammy paste and the oil separates.

   Add in this stepGarlic cloves 3Fresh ginger 12 gScotch bonnet pepper (or habanero) ½Ground turmeric ¼ tspGaram masala 0.4 tspMedium tomatoes 1Salt ¾ tsp

   medium heat

5. Stir in the blended spinach and simmer on medium-low heat for 5 min. If it is too thick, add water a little at a time until it slowly drops off a spoon. Don't cook it longer, or the green turns dull.

   medium-low heat

6. Add the cream, the remaining garam masala and the seared paneer and warm on low heat for 2 min, just until the paneer is hot. Serve with rice, naan or chapati.

   Add in this stepDouble cream 3 tbspGaram masala 0.4 tsp

   low heat