March 12, 2020


Curry recipe

by chef Liam Tomlin of Thali

Serves 6-8


Spiced spinach sauce

200g brown onion, sliced

100g garlic, sliced

75g ginger, chopped

25g green chilli, sliced

1 bay leaf

20g cumin seeds

2g turmeric

5g black pepper

5g chilli powder

10g fenugreek

2g garam masala

1L coconut cream

salt to taste

1kg spinach, blanched and refreshed in ice water, squeeze out all the excess water


2L full cream milk

100ml lime juice


Spiced spinach sauce

  1. Caramelise onion in oil in a medium sized pot over medium heat.
  2. Add garlic, ginger, chilli and bay leaf and sweat that all the way down.
  3. Coarsely crush spices in pestle and mortar and add to onion base. Cook out.
  4. Add coconut cream and cook for approximately 10 minutes.
  5. Blend with spinach until smooth.


  1. Bring milk up to 90°C (just before boiling point) in a large pot over a high heat. Take off with the heat.
  2. Stir in the lime juice and allow it to stand for 20 minutes (do not whisk, as this will break the paneer down, leaving it crumbly).
  3. Strain in muslin cloth, and press in the muslin cloth overnight.
  4. Portion as desired.
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