Indian Palak Paneer with Roti

Ingredients

• 8 ounces paneer, cubed
• 1 tablespoon neutral oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 5 ounces baby spinach
• 1 small tomato, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon garam masala
• 1/4 cup cream or coconut milk
• 2 rotis
• lemon wedges, to serve

Steps

1. Heat half the oil in a skillet and brown paneer for 3 minutes, turning until golden; transfer to a plate.
2. Add remaining oil, onion, garlic, and ginger. Cook for 4 minutes until fragrant and soft.
3. Add spinach, tomato, cumin, coriander, and 1/4 cup water. Cook until spinach wilts, then blend carefully until smooth if desired.
4. Return the spinach sauce to the skillet with cream and paneer. Simmer 3 minutes until hot.
5. Stir in garam masala and serve with warm roti and lemon.

Allergen note: Contains gluten, dairy and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.