Palak paneer - spinach and paneer

My mum doesn't eat this dish as she hates cheese.  I find this perplexing as I can eat cheese until it comes out of my ears - the smellier and runnier the better.  There have been occasions when I've bought a variety of artisanal cheeses and my mum has turned up her nose and said that she would just eat her extra mild cheddar from Marks and Spencer.  Surely at that point you might as well eat a piece of rubber?

Anyway I hope you give it a go - it is delicious and quick to prepare.

Serves 2

Ingredients

• 2 tablespoons light tasting vegetable oil
• 1 teaspoon cumin seeds
• 1 dried red chilli
• 1 small green pepper
• 225 grams canned tomatoes
• 150 grams plain, natural yogurt
• 2 teaspoons coriander-cumin powder
• 1 teaspoon chilli powder
• 1 teaspoon turmeric
• 0.5 teaspoon salt
• 100 grams baby leaf spinach
• 225 grams paneer - cut into 1 cm cubes

Method

1. Heat the oil in a large saucepan on a lowish heat.
2. When the oil is hot add the cumin seeds and dried red chilli.  Let them cook for a minute or two.
3. In the meantime remove the stalk, seeds and membrane from the pepper and chop it into 0.5 centimetre cubes.  Add the cubes of pepper to the oil and let them soften for 2-3 minutes.
4. While the pepper is cooking blitz the canned tomatoes to make a smooth liquid.  Add it to the oil along with the yogurt.  Stir well.
5. Now add the coriander-cumin powder, chilli powder, turmeric and salt.  Stir well and cook for a further 2-3 minutes.
6. Meanwhile puree the spinach leaves and then add them to the saucepan.  Stir well and cook for 5 minutes.
7. Now add the cubes of paneer.  Stir again and cook for 2 minutes.
8. Serve hot with chapatis.

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