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With a fork, make a few holes in each paneer cube and then mix well with the marinade ingredients. You can fry these immediately but the paneer does benefit from a longer marinating time.
Fry the paneer in about 3 tablespoons of the oil in a frying pan set over a medium–high heat until nicely browned. Set aside while you cook the spinach.
If using frozen spinach, there is no need to cook it. Pour 285ml (generous 1 cup) of water into a large saucepan and bring to the boil. Add the fresh spinach and simmer until the water has evaporated. Allow the spinach to cool, then blitz to a thick paste in a food processor. Set aside.
Now heat the remaining oil in a large frying pan over a medium–high heat. When visibly hot, add the cumin seeds and stir them around in the oil for about 30 seconds, then add the chilli powder and turmeric.
Stir in the garlic and fry until it turns a light golden brown. Be careful not to burn the garlic or it will turn bitter.
Add the blended spinach to the pan and stir in the yoghurt, 1 tablespoon at a time. Stir in the fried paneer and heat through.
Season with salt and serve immediately. I like to stir in about 3 tablespoons of single (light) cream to finish the dish off. This is optional but very nice.