Got lots of spinach, silver beet and kale to use up? Try this easy palak paneer as a side dish, or with rice or dhal as a warming vegie main course.
- 2 bunches or equivalent of spinach, silverbeet, rainbow chard or kale - or a mix of all of the above, roughly chopped.
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 2 cm piece ginger, finely chopped
- 6 garlic cloves, finely chopped
- 1 can chopped tomatoes
- 1 pack paneer cheese, cubed
- pinch of garam masala
- 2 tbsp Greek-style yoghurt
- Lemon juice
- Blanch the chopped spinach in boiling water for 3–4 minutes, then refresh in cold water. Drain and squeeze out the excess water. Puree in a food processor until smooth.
- Heat the oil in a heavy-based saucepan. Add the cumin seeds, ginger, garlic and onion and fry until golden brown. Add the tomato and simmer with a little water for about 30 minutes until the flavours have thoroughly developed.
- Meanwhile, fry the paneer cubes in a tiny bit of oil in a non-stick pan until golden. (pic 2)
- Stir the spinach puree into the tomato mixture and season with salt. Add the paneer and heat through.
- To finish, add the garam masala, a squeeze of lemon juice and yoghurt to taste.