100g Shallots, sliced
1 inch Ginger, crushed
4-5 Garlic Cloves, crushed
2 Medium (around 40g) Tomatoes, diced
150g Paneer Cheese, cubed
15ml/g Olive Oil or Cooking Coconut Oil (this has no flavour or taste - we use this one)
1/4 tsp Ground Turmeric
1/2 tsp Hot Chilli Powder
15g Pine Nuts
1 Bag (around 250g) Spinach
1 tsp Dried Fenugreek Leaves
15g Greek or Greek Style Yogurt
Chopped fresh coriander for garnish
In a medium sized pan with a lid, begin to soften the shallots in butter but don't let them colour. Use the lid to keep in the steam.
After 5 minutes, add the ginger & garlic. Keep the lid on, allowing the steam to heat the spices.
Add the tomatoes and cook for around 5 minutes.
Add the turmeric, chilli powder and pine nuts and cook for a further 2 minutes.
Wash the spinach in a colander - don't worry about drying it.
In a frying pan, heat the coconut oil or olive oil and fry the cubes of paneer until golden brown. Set aside.
Add the spinach and dried fenugreek to the spices and wilt down. Add the paneer. Stir until the spinach is cooked.
Season with salt and more chilli if required.
Empty into a serving dish, garnish with a dollop of Greek / Greek style yogurt, the chopped coriander and a light sprinkling of chilli powder.
Nutrition per serving
Calories 255, Carbs (net) 3.9 grams, Protein 9.5 grams, Fat 22.3 grams