Light palak paneer with basmati rice

Ingredients

For 1 serving

• Paneer70 g
• Spinach250 g
• Onion50 g
• Tomatoes60 g
• Garlic1 clove
• Ginger5 g
• Cumin1 teaspoon
• Garam masala1 teaspoon
• Plain nonfat yogurt40 g
• Basmati rice55 g
• Sunflower oil1 teaspoon
• Saltto taste

Contains: lactose,

In season: October – April

Method

1. Rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
2. Meanwhile bring another pan of water to the boil, wash the spinach and blanch it for 1 minute, until just wilted; drain, refresh in cold water and blend with a couple of spoonfuls of water to a smooth purée.
3. Finely chop the onion and garlic, grate the ginger, chop the tomato and cut the paneer into cubes of about 1.5 cm.
4. Heat the sunflower oil in a frying pan over medium heat, toast the cumin for 30 seconds, then add the onion, garlic and ginger and fry for 4 minutes until soft. Add the tomatoes and garam masala and cook for 3 minutes, until the tomato breaks down.
5. Pour in the spinach purée, add the paneer, season with salt and cook for 5 minutes over low heat, until the paneer is hot and coated in sauce.
6. Take off the heat, stir in the yoghurt and serve with the rice.