Garden harvest recipe: PALAK PANEER

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. 

Ingredients

• 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
  
• salt
  
• 1 pack paneer cheese, cubed 
  
• pinch of garam masala 
  
• 2 tbsp Greek-style yoghurt
  
• Lemon juice
  

Method

1. 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. 
2. 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.
   
3. Meanwhile, fry the paneer cubes in a tiny bit of oil in a non-stick pan until golden. (pic 2)
   
4. Stir the spinach puree into the tomato mixture and season with salt. Add the paneer and heat through. 
   
5. To finish, add the garam masala, a squeeze of lemon juice and yoghurt to taste.