Serves 3
Ingredients:
2 tsps coconut oil or ghee
400g paneer cheese, cubed
1 tsp cumin seeds
1 medium-sized white onion, chopped
2 tsps fresh ginger, peeled and grated 4 garlic cloves, finely chopped
1 green chilli, finely chopped
a pinch of ground black pepper
a pinch of sea salt
1⁄4 tsp cayenne pepper
1⁄2 tsp ground turmeric
2 tsps garam masala
1 large ripe tomato, finely chopped
400g fresh spinach
40g creĢ€me fraiĢ‚che
Method:
Melt half of the oil/ghee in a large saucepan over a medium / high heat. Add the paneer and fry on all sides for around 10 minutes, or until golden. Transfer to a plate lined with kitchen roll and set aside.
Place the saucepan over a medium heat and add the cumin seeds. Fry gently for 30 seconds, or until aromatic.
Add the remaining oil/ghee to the saucepan. When the oil is hot, add the onion and fry for 4-5 minutes, stirring frequently until softened.
Add the ginger, garlic, chilli, garam masala, cayenne pepper, turmeric, salt and pepper. Stir well.
Add the tomato and a splash of cold water and cook for 4-5 minutes, stirring occasionally until the tomato is soft.
Add the spinach, cover and cook for 3-4 minutes, stirring occasionally until soft.
Add the creĢ€me fraiĢ‚che and paneer. Reduce the heat to low and cook for 5 minutes. Serve.
Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.
Per serving: 472 calories 32g fat
18g carbs 28g protein