Palak paneer with yoghurt and basmati rice

Ingredients

For 1 serving

• Basmati rice40 g
• Paneer70 g
• Spinach150 g
• Lactose-free Greek yogurt150 g
• Canned peeled tomatoes100 g
• Ginger5 g
• Curry powder1 teaspoon
• Garam masala1 teaspoon
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose

Method

1. Rinse the basmati rice until the water runs clear, put it in a small pan with one and a half times its volume of water and a pinch of salt, bring to the boil and cook covered over the lowest heat for 12 minutes, until the water is absorbed; leave it to rest covered.
2. Meanwhile wash the spinach and blanch it in boiling water for 1 minute, until wilted; drain, cool in cold water, squeeze it and blend to a cream.
3. Cut the paneer into 2 cm cubes. Heat the oil in a non-stick pan over medium-high heat and fry it for 4–5 minutes, turning, until golden; lift it out and set aside.
4. In the same pan over medium heat add the peeled, grated ginger, the curry powder and the garam masala and toast for 30 seconds, until fragrant; add the crushed peeled tomatoes and cook for 5 minutes, until thickened.
5. Stir in the spinach cream and the paneer, salt and cook over low heat for 3 minutes, until piping hot. Turn off the heat and stir in the lactose-free Greek yoghurt: off the heat it won't split.
6. Serve the palak paneer with the basmati rice.