Sag Paneer - cooking recipe

Ingredients

10 oz paneer (Indian cheese)
1/2 tsp coriander seeds
1/2 tsp cumin seeds
5 tbsp vegetable oil
2 medium onions, chopped
1 tbsp chopped fresh ginger
1 None hot green chili pepper, chopped
3 cloves garlic, chopped
1/2 tsp garam masala
3/4 tsp salt
1 tsp turmeric
1/2 tsp cayenne pepper
1/2 cup chopped tomatoes
1/2 cup curry leaves
7 oz baby spinach leaves, finely chopped
1/4 cup light cream

Preparation

Cut paneer into cubes. Let stand on the cutting board for 15 mins to dry.
Grind seeds in a spice grinder or mortar and pestle. Heat 3 tbsp of the oil in a large skillet on medium heat. Add ground seeds and cook for 30 seconds, stirring. Add onions, ginger, chili pepper and garlic and immediately turn heat to low. Cover with a lid and cook gently, stirring once or twice, for 10 mins, or until onions are translucent.
Meanwhile, heat the remaining 2 tbsp oil in a medium skillet on medium heat. Add paneer cubes and fry until golden on both sides. Transfer to a plate. Mix garam masala with 1/4 tsp salt and sprinkle over the paneer.
Add turmeric and cayenne pepper to onions and cook for 30 seconds. Add tomatoes and curry leaves. Cook gently for 5 mins. Stir in spinach and 1/2 tsp salt and cook until wilted. Add 1/2 cup water; bring to a gentle boil and cook for 2-3 mins.
Add cream and paneer; cook gently for 10 mins, adding a little more water if necessary.