INGREDIENTS

1 small onion
1 tomato
Spinach - like more spinach than you’d ever imagine, like so much spinach that you question your eyes and sanity (3 big bags minimum)
2-3 garlic cloves, frozen (freeze over night if you have fresh)
Indian paneer cheese cubes
Cumin seeds
Black mustard seeds
Ghee (very important)
1/2 a maggie cube (vegetable stock cube)
Curry leaves
Spices - cumin powder, turmeric powder, chili powder, coriander powder - half-3/4 tsp each

•••

RECIPE

Thoroughly wash and de-stem the spinach, chop into strips

Take 2x2 cm paneer cubes out of freezer when cooking begins and set aside on counter in a bowl/on a plate

Finely dice onion and tomato, mince garlic

Pop some ghee into a medium low heated pan, add 1 tsp of cumin seeds, 1/2 tsp of black mustard seeds (optional) and let toast

After seeds are aromatic and toasted, put onions and garlic in pan, let cook down and keep stirring to avoid sticking, once cooked down add tomato and let cook down for a long while, keep stirring to avoid burning and cook down into a deep golden brown paste, once cooked down add spices and allow to cook further, once oil starts pooling/showing through add spinach and cook down, if spinach and paste mixture is too dry add a little water, then add 1/2 maggie cube or salt to taste and paneer at the end and cook through stirring throughout.

Put lid on to get flavours develop and seep into paneer.

Let rest, check for taste, add a little water if too dry and heat before eating. Enjoy.

Bonus: Regularly eaten in my household with fresh handmade roti cooked and generously topped with ghee.