Palak Paneer (Spinach Curry with Paneer)

Serves: 3

INGREDIENTS:

·      500g Paneer, cut into 1-2cm cubes (you can buy this from Indian grocers or alternatively you could use tofu or chicken)

·      1 tablespoon extra-virgin olive oil

·      300g fresh spinach leaves

·      3 cloves of garlic, peeled

·      3cm piece of ginger, peeled and roughly chopped

·      2 green chilies

·      2 shallots, peeled and finely chopped

·      2 medium tomatoes, finely diced

·      3 bay leaves

·      1 teaspoon cumin seeds

·      1 teaspoon turmeric powder

·      ½ teaspoon chili powder

·      ½ teaspoon garam masala

·      2 tablespoons natural Greek yoghurt

METHOD:

1.     Fill a large saucepan with water and bring to the boil. Turn the heat off, then add the spinach to the hot water for about a minute.

2.     Fill a bowl with cold water and ice cubes. Drain the spinach from the saucepan and place immediately into the cold water

3.     In a food processor, place the ginger, garlic, chilies and spinach. Blitz until smooth

4.     Place a pan over medium high heat and add half the olive oil. Fry the paneer in batches for a minute each side or until golden brown. Remove from the pan and set aside.

5.     Heat the remaining olive oil in the saucepan that was used for the spinach over medium heat. Add the cumin seeds and bay leaves and stir until fragrant. Add the shallots and cook for 5 minutes. Add the tomato, turmeric and chili powder and cook for a few more minutes. Season with salt.

6.     Add the spinach mixture, ½ a cup of water and cook for 5 minutes

7.     Add the paneer to the curry and stir for a few more minutes

8.     Turn the heat off and stir through the Greek yoghurt

9.     Serve with some basmati rice and some roasted or steamed veg of your choice