Palak Paneer (Spinach with Curd Cheese)

Palak paneer is spinach with soft curd cheese, gently spiced and folded together for a warming, nourishing meal. It is naturally gluten-free, and you can make the cheese yourself with the Indian paneer cheese recipe, or swap in goats cheese if you prefer. A little yoghurt stirred through at the end keeps it mellow and creamy.

Ingredients

• 500 g fresh organic spinach, chopped into small strips
• 1 large onion, finely chopped
• 3 tbsp sesame or olive oil
• 1 tsp fresh ginger, finely chopped (or 1 tsp ginger powder)
• 1 tsp ground cumin
• 1/2 tsp sweet paprika
• 2 tsp coriander powder
• 1/2 tsp turmeric
• 1 tsp garam masala
• 3 tbsp natural plain yoghurt
• 1 large fresh tomato, finely chopped
• 220 g paneer cheese or goats cheese, cut into cubes
• Pinch of salt
• Pepper, to taste

Method

1. Lightly steam the spinach, then set it to the side and keep the steaming water for later.
2. In a pan, stir-fry the onion with the oil. After a couple of minutes, add the fresh ginger and cumin and cook until the onions just start to turn brown.
3. Add the tomato, followed by the paprika, coriander powder, turmeric and garam masala, and stir to combine.
4. Take the pan off the heat and stir in the yoghurt, the spinach and then the paneer cheese. Add a splash of the reserved spinach water (around 1/4 cup) if the mixture needs loosening.
5. Simmer on a low heat for 10 minutes, then season with salt and pepper to taste.

Serve with basmati or jasmine rice, or with fresh chapati bread.