Use either fresh, mature spinach or frozen spinach for this dish. The young baby leaves don’t pack the flavour-punch needed to make this dish really delicious.
SERVES 6 PREP 10 mins COOK 20 mins EASY V 2 tbsp ghee
1 tsp turmeric
1 tsp Kashmiri chilli powder 450g paneer, cut into 3cm cubes
500g spinach, mature fresh or frozen
1 large onion, finely chopped 3 garlic cloves thumb-sized piece of ginger 1 green chilli, roughly chopped, (include seeds for extra spice) 1 tsp garam masala
1/2 lemon, juiced, to serve
1 Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop. 2 Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large non-stick frying pan over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins.
3 Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.
GOOD TO KNOW calcium • folate • gluten free
PER SERVING 326 kcals • fat 24g • saturates 15g • carbs 4g • sugars 3g • fibre 2g • protein 22g • salt 0.2g