Palaak Paneer

Ingredients

75 g ghee or butter or 75 ml veg oil

400 g onions finely chopped

30 g fresh ginger grated

6 cloves garlic = about 30g (finely chopped)

1 tsp turmeric powder

1 tsp garam masala already blended or see NOTES below to home-blend

1 tsp chilli powder

400 g Paneer cheese cubed

1 tsp fine sea salt

500 g fresh spinach washed & rough chopped

1 fresh green chilli thinly sliced

100 g plain natural yoghurt

handful fresh coriander leaves chopped

Directions

Heat the ghee/butter/oil in a large heavy-based frying pan/skillet (that has a lid).

Fry the onions, ginger & garlic on medium heat for 10 to 12 minutes.

Stir in the turmeric, garam masala and chilli powder, followed by the paneer and fry for 2 to 3 minutes until the paneer is well coated with spices.

Add the salt, spinach, green chilli and yoghurt. Put the lid on the pan and let the spinach wilt (a couple of minutes).

Remove the lid and simmer for 3 to 4 minutes, or until reduced to a thick, creamy sauce.

Sprinkle with the chopped coriander and serve.

Notes

Don’t go overboard on the garam masala. Make sure spices don’t stick to the pan.

Less chilli powder (half to two thirds teaspoon)