Palak paneer with basmati rice

Ingredients

For 1 serving

• Paneer90 g
• Spinach250 g
• Onion50 g
• Garlic1 clove
• Ginger5 g
• Tomatoes80 g
• Garam masala1 teaspoon
• Plain nonfat yogurt40 g
• Sunflower oil2 teaspoons
• Basmati rice50 g
• Saltto taste

Contains: lactose,

Method

1. Bring two pans of water to the boil and salt them. Wash the spinach well in several changes of water to remove any grit.
2. Rinse the basmati rice and cook it in one pan over medium heat for 12 minutes, until tender; drain and keep covered.
3. Meanwhile plunge the spinach into the other pan and blanch for 2 minutes, until wilted and bright green; drain, refresh under cold water to keep the colour and blend with a splash of water to a smooth purée.
4. Finely chop the peeled onion, garlic and ginger; wash the tomatoes and dice them. Heat the sunflower oil in a pan over medium heat and fry the onion, garlic and ginger for 4–5 minutes, until the onion is translucent.
5. Add the garam masala, stir for 30 seconds until fragrant, then add the tomatoes and cook for 5 minutes, until they break down.
6. Cut the paneer into cubes of about 2 cm, add the spinach purée and paneer, season with salt and cook over low heat for 5 minutes, stirring, until the sauce is thick and the paneer is hot.
7. Turn off the heat and stir in the plain yoghurt: adding it off the heat stops it splitting. Serve with the rice.