Ingredients
- 2 tbsp rapeseed oil
- 1 tbsp turmeric
- 1 tbsp chili powder
- 450g paneer - cut this into small cubes
- 500g spinach
- 1 large onion - finely chopped
- 3 garlic cloves
- small piece of ginger
- 1 green chili - roughly chopped, can include the seeds if you like it extra spicy
- 1 tsp garam masala
Method
- Add rapeseed oil to a pan, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss around. Set aside. Place the spinach 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.
- Blitz the onion with the garlic, ginger and green chilli. 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.
- Add the spinach and cook for a further 2-6 mins, adding 100ml water to release all the flavours from the bottom of the pan. Season to taste. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and enjoy!
